You will need:
1/2 Gallon Almond Milk
1/4 oz dried bud or 1/2 sugar trim, coarsely ground
heavy duty pot with lid
Add almond milk and plant material to heavy pot. put on medium heat until you see a few bubbles, DO NOT BOIL. Turn heat to low, keeping your milk mixture covered. Keep almond milk at this temperature for about 2 hours, turn off heat. Let the mixture cool until you can stick your finger in it without burning it. Put your cheesecloth over your strainer, I like to triple mine up for maximum filtration. Pour liquid into heatsafe container, through strainer, (or wait till liquid is cool, or other storage containers) and make sure at the end you pick up the cheese cloth, and squeeze any additional liquid out of the plant material. If you want, tie up the cheese cloth sack, and throw it in the freezer in a plastic bag, it makes an awesome cold compress. Otherwise throw it away, and now put the coffee filter into the strainer, and strain again if you wish to remove any other plant materials.
Dosage: Start with 1/2 oz and see how your body reacts. Most individuals who tried this tend to like 1-2 oz doses, every few hours, or as needed. Can also be used to sooth irritated skin. Please as with any medicated product, use with caution, and do trials to check your tolerance!
This almond milk is a great pairing for my Gluten Free Peanut Butter Cookies!
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