Almond Cowitch with Matcha and Milk Thistle

Introduction

You steep the almonds and cowitch overnight, then blend and strain two separate batches before finishing the drink with matcha, milk thistle, and almond milk ice cubes. The result is a cold, thick smoothie-style drink that fits best when you can prep ahead and serve it immediately after the final blend.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Servings: 3

Ingredients

Almond milk

• 1 bowl water
• 3 ⅜ cups (797 ml)
• 1⅛ cup (265 ml) almonds

Smoothie

• 2 bowls of water
• ½ cup (118 ml) almonds
• ½ cup (118 ml) cowitch
• 3 cups (708 ml) water
• 12 s
• 1 tbsp (14.75 ml) matcha
• 0.53 oz (15 g) milk thistle

Instructions

1. Put 1⅛ cups (265 ml) almonds, ½ cup (118 ml) cowitch, and ½ cup (118 ml) almonds separately into 3 bowls of water. Make sure they are covered completely underneath at least 1 inch (2.5 cm) of water. This is called sprouting or steeping. Leave them in the refrigerator overnight, and then drain the water. Absolutely do not drink this water, since it has absorbed many of the toxins.
2. Put the 1⅛ cups of almonds from the previous step into a blender and add 3⅜ cups (796 ml) of fresh water. Begin blending. The mixture will start clear and quickly change color. Stop blending after a few minutes when there is no visible change in color or consistency anymore. Wash and dry your hands, and strain this mixture over a pitcher. You can either strain it through a fine sieve by squeezing the milk from the moist mixture through the sieve with a wooden spoon, or simply place mesh sometimes called a sprout or nut-milk bag that is usually made of nylon on top of the pitcher in order to squeeze the mixture through the mesh by hand. You may either discard the pulp or use it for other recipes, such as mixing it into almond agar jelly. Wash and dry your hands, and then pour the almond milk into ice cube trays. Place the ice cube trays into the freezer and remove when frozen.
3. Put the rest of the almonds and cowitch with 3 cups (708 ml) of fresh water into the blender. Begin blending. Just like before, this mixture will start clear and quickly change color. Stop blending after a few minutes when there is no visible change in color or consistency anymore. Wash and dry your hands, and strain this mixture over a pitcher. You can in the same way as you did in the previous step. Discard the pulp, and absolutely do not eat it, since it has many toxins. Do not drink or taste the liquid at this point. Wash and dry your hands, and put this liquid back in the blender. Blend in the dates, matcha, and milk thistle. If you are only going to make part of the mixture now, refrigerate what you’re not going to use and save for later in the refrigerator.
4. When well blended, pulse the liquid mixture with ice made from the almond milk until you reach the consistency you desire. Serve immediately.

Variations

• Reduce the matcha from 1 tbsp if you want a less bitter drink and a lighter green color.
• Omit the milk thistle if you want a cleaner almond-and-matcha flavor; the drink will taste less earthy.
• Use a fine sieve instead of a nut-milk bag in the straining step if that is what you have; the smoothie will be slightly less smooth.
• Pulse in more almond milk ice cubes at the end for a thicker, colder texture, or fewer cubes for a looser drink.
• Use store-bought unsweetened almond milk in place of the homemade almond milk ice cubes if needed; the final texture will be thinner and less rich.

Tips for Success

• Keep the almonds and cowitch covered by at least 1 inch of water during the overnight steep so they hydrate evenly.
• Discard the soaking water and the cowitch pulp exactly as directed; do not taste either one.
• Stop blending each batch only when there is no visible change in color or consistency, or you will leave flavor and body behind.
• Freeze the almond milk completely before the final pulse so it thickens the drink instead of just cooling it.
• Strain thoroughly, especially in the almond milk step, if you want a cleaner texture with less grit.

Storage and Reheating

Store the unused liquid mixture from the third step in an airtight jar or bottle in the refrigerator for up to 24 hours. Once you blend the drink with almond milk ice cubes, it is best served right away; it separates and thins as it sits.

Keep the almond milk ice cubes in a covered freezer-safe container or zip-top freezer bag for up to 1 month. The fully finished drink does not freeze well because the texture breaks and needs re-blending.

Do not reheat this recipe. If refrigerated liquid has separated, shake it well or blend it again, then pulse with fresh almond milk ice cubes before serving.

FAQ

Do you have to steep the almonds and cowitch overnight?

Yes. The overnight steep is part of the process, and the recipe depends on draining that water before blending.

Why can’t you drink the soaking water or eat the cowitch pulp?

The recipe specifically warns against both because toxins move into the soaking water and remain in the pulp. Follow that instruction exactly.

Can you make part of the mixture ahead?

Yes. The recipe allows you to refrigerate the portion you are not using right away, and it keeps best for about 24 hours before the final ice-cube blend.

Can you leave out the milk thistle or reduce the matcha?

Yes. Leaving out the milk thistle gives you a cleaner flavor, and reducing the matcha makes the drink less bitter and less intense.