Loo Kitchen

• 4 cups water
• 4 TB almond butter
• Big pinch sea salt
• 1 TB vanilla
• 2 TB maple syrup

Add water and almond butter to a blender. Blend on high until very well combined and frothy. Pour through a fine mesh strainer. Use a fork to stir the liquid around inside the strainer, to make sure you get everything.

Rinse your blender with water. Add the strained almond milk back into the blender. Add sea salt, vanilla and maple and blend to combine.

Pour into jars and store for up to 5 days in the fridge.

Enjoy!