2 cups almond flour*
1T coconut butter (for dairy version, use butter or ghee)
3/4 cup honey
5 cups of water
1 tsp cardamom
1 pinch saffron
*I get 25 lbs of almond flour from NutsOnline. I portion the flour into 20 ziplocs (quart) and freeze.
Instructions:
1. Fill blender to halfway mark or with four cups of water. Add the almond flour. Blend for 5-6 minutes on low. Strain the almond milk.
2. Heat coconut butter in a pot for 30 seconds on low. Add the almond milk and stir.
3. After 10 minutes, add the honey, cardamom, and one more cup of water. Heat for another 20 minutes. Turn off stove and sprinkle saffron.
