Picture a hot summer's day by the pool and you arrive with a tray of these for the kids. Mother of the Year award, right here! You can of course use normal milk or other nut or rice or soy or seed or goat or rabbit milk of your choosing. You will find this recipe in the Merry Christmix TOO ebook, (which as an Insider you will have free access to anyway!)
Aaaah, cool relief.
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 150 Grams almonds BUY
- 2 Cups filtered water
- 400 Grams brewed coffee or chocolate or water
- 65 Grams maple syrup
- 4 Tablespoon dark or Dutch
- 1 Teaspoon pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- Ice to taste
- 2 Tablespoons cacao nibs to garnish BUY
Do
- 1
Place almonds into a bowl and cover with 2 cups water to soak for several hours or overnight. Drain water.
- 2
Place almonds into Thermomix bowl and add the brewed coffee, chocolate or water. Blend 2 min/speed 8.
- 3
Strain through nut milk bag and return liquid to the Thermomix bowl.
- 4
Add remaining ingredients to Thermomix bowl and blend 20–40 sec/speed 10.
- 5
Add more ice as needed to thicken the slushie to the right consistency.
