Mixed-Nut Milk

• 1 cup raw hazelnuts
• 1/2 cup raw almonds
• 1/4 cup raw Brazil nuts
• 1/2 vanilla bean
• 5 cups filtered water, plus more for soaking
• 1 tablespoon honey
• Sea salt

1. In a medium bowl, cover the hazelnuts, almonds, Brazil nuts and vanilla bean with filtered water and let stand overnight at room temperature.
2. Drain and rinse the nuts and vanilla bean; transfer to a blender.
3. Add the honey, 5 cups of water and 2 pinches of salt to the blender and puree on high speed until very smooth, 3 to 4 minutes.
4. Pour the nut milk through a cheesecloth-lined fine sieve set over a bowl and let drain for 30 minutes.
5. Using a spatula, press on the solids to extract any remaining milk; discard the solids.
6. Pour the nut milk into an airtight container and refrigerate until chilled, about 30 minutes.
7. Stir or shake before serving.

hazelnuts, almonds, nuts, vanilla bean, filtered water, honey, salt

Taken from www.foodandwine.com/recipes/mixed-nut-milk (may not work)