Fig Milk with Chaga Mushroom Powder

Fresh fig and chaga mushroom are the stars in this almond milk recipe infused with warming spices, perfect for fall.

fig milk on a green plate surrounded by almonds

Ingredients

raw almonds 2.6 oz 74 g 1/2 cup almonds
filtered water 9.8 fl oz 290 ml 1 1/4 cup water
fresh fig 3 oz 85 g about 2 figs
chaga mushroom powder 0.01 oz 0.3 g 1/4 teaspoon
honey 1 oz 28 g 2 tablespoons
Chinese Five Spice 0.01 oz 0.3 g small pinch
orange zest 0.1 oz 3 g 1/2 tablespoon

Directions

24 Hours Before

  1. The day before making this recipe, place the almonds in a container and fill with water to cover and soak in the refrigerator for 24 hours (max 48 hours).

Recipe Instructions

  1. Drain the water from the almonds, rinse and drain again.

  2. Blend almonds with the filtered water.

  3. Add the slurry to the press bag, filling no more than one-third full, then press.

  4. Pour the nut milk into the blender.

  5. Remove the tops from the fresh figs and add to the blender along with the Five Spice, chaga powder, honey, and orange zest.

  6. Blend until smooth.

Pro tips

  • We used fresh figs for a more mellow and deep sweetness, you can also use dried figs or fig syrup if not in season.

  • I think this would make an awesome ice cream! Watch this video to learn how to make ice cream with nut milks here: How to make almond milk ice cream

  • This plant-based milk recipe is best made in batches of three servings or more and can be kept fresh in the refrigerator for 3-5 days, depending on the freshness of the ingredients.