Blue Lavender Mylk

Plant-based

Ingredients

3 cups (720 ml)unsweetened nut milk
1 tablespoonplus 2 teaspoons blue-green algae powder, or substitute for spirulina if you don't have blue-green algae on hand
1 teaspoondried lavender
2 tablespoonswildflower honey

In a medium bowl, whisk together ¾ cup (180 ml) of the milk with the blue-green algae powder. Set aside.
Bundle the lavender in a cheesecloth sachet or reusable tea bag.
In a small pot, combine the remaining 2¼ cups (540 ml) of milk with the honey and the lavender sachet. Bring the mylk to a gentle simmer over medium-low heat. Remove the pot from the heat and allow the mylk to cool to room temperature. Remove the lavender sachet and stir in the blue-green algae powder mixture until well combined. Store the mylk in the fridge for up to 5 days.