Lavender Honey Brazil Nut Milk is perhaps perfectly described as floral, sweet and creamy. I was blown away by how delicious it tasted. Cotton candy came to mind (except I haven’t had that since I was a little kid) minus the sugary aftertaste. Something elves or fairy folk would drink maybe? Anyway, it smells wonderful thanks to the lavender and it is perfect for neutral cereals or even add cacao powder. Substitutions at the end.
Lavender is so beautifully paired with honey in this recipe. Free of refined sugars and theoretically lavender does have nutritional benefits (read here). The flowering herb is attributed to relaxation. Raw honey is technically also flower food because it comes from their nectar. In a raw unfiltered state it is true honey because it contains strains of the propolis & pollen (and iron and potassium). In this recipe I do not heat in high heat to main as much nutrients as I can.
Brazil Nuts are an excellent source of selenium, vitamin E, iron, zinc, magnesium and fats. Good for brain and blood health but remember nuts are very rich and this milk should last about 3-4 days and only one serving of milk will provide a heap of benefits. Store in the fridge and enjoy!
- 1 cup organic raw honey*
- 1 cup water
- 2 heaping tablespoons organic edible lavender buds
- 1/2 teaspoon non-alcoholic vanilla extract
-Add water to a medium-sized saucepan and heat over a medium heat until warm (water starts to bubble)
- -add honey and stir. Reduce the heat and add the lavender & vanilla.
- -Let it go for 15 minutes so the flavors infuse.
- -Turn off heat and let cool then pour through a strainer to remove lavender then store your freshly made honey/syrup
- 5 cups filtered water
- 1 cup brazil nuts soaked in water for 4 hours and drained