Pour the boiling water into a blender, add white almond butter, salt and ground vanilla or cinnamon and mix on the highest level for 30 - 60 seconds. Pour the almond milk into a container and store in the refrigerator after cooling.
Of course, depending on the container, you can also make more or less almond milk, I think it tastes best with 4 - 5 g white almond butter per 100 ml water and is a good alternative to cow`s milk in coffee.
Variant:
Instead of just using almond butter for the milk, you can mix almond butter and hazelnut butter in equal parts. That then tastes even nuttier, which I e.g., very much like in coffee.
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