Cheater’S Mexican Chocolate Almond Milk - cooking recipe

Ingredients

2 cups purified water
3 tablespoons raw almond butter
1 tablespoon raw cocoa powder (cacao)
1 tablespoon raw honey or 1 tablespoon agave nectar
1 dash ground cinnamon
1 pinch sea salt

Preparation

Add water, nut butter, cocoa powder, honey, cinnamon, salt, and vanilla in a blender and blend on medium until smooth, about 30 seconds.
Transfer the nut milk to a liquid storage container and store in the refrigerator for 2 to 3 days. It also freezes well.
Some separation will occur so shake vigorously before using.