Working with the Almond Board of California (ABC) for 5+ years I’ve tasted my fair share of almond milk. There’s always a new take, be it an innovative add-in or sweetener, a blend of coconut or other milks, but usually the simplest recipes take the cake.
Chef Matt Vawter holds it down at Mercantile with this perfectly creamy and slightly sweet recipe. Mercantile is also an incredible place to hang out if you find yourself in Denver’s Union Station – grab a pastry and an iced almond milk latte and set yourself up on the sun soaked patio for a few hours. Then you can make this stuff yourself at home!
Chef Matt Vawter — Mercantile Denver
150 grams Almonds
Soaked fully submerged in water for 24 hours.
2 each medjool dates
Remove the soaked almonds from the water and blend in a high powered food service blender with 600 grams fresh water and the dates. Blend until smooth and then strain through a nut bag.