Mexican Comfort Cream

Written by Admin


2 handfuls almonds blanched
1 cup almond milk (unsweetened)
1 large egg (free-range or organic)
2 tbsp chia seeds, whole or ground
1 tbsp lime zest (fresh)
1 tsp cinnamon (+ 1 piece of whole cinnamon stick)
3 tbsp Erythritol (non-GMO) or other healthy low-carb sweetener
15-20 drops liquid Stevia extract (Clear / Cinnamon)
2 cups warm water


Place the blanched almonds, lime zest and cinnamon stick in a bowl and cover with 2 cups of
warm water.
Let stand for eight hours or overnight.
After almonds have been softened, remove cinnamon stick and lime zest and place in a small
sauce pan.
Add almond milk.
Puree until very smooth.
Heat the mixture until it starts to sizzle and add cinnamon and sweeteners.
Whisk egg and pour it slowly into the mixture while stirring constantly.
Stir on heat for a minute or two.
Remove from heat and mix in the chia seeds.
Rest to thicken.
Pour in a glass and serve chilled.

About the author


Leave a Comment