8 whole, pitted medjool dates
20 raw almonds
A good pinch of cinnamon
A good pinch of cardamom
A pinch of dry ginger powder
A pinch of grated nutmeg
2 cups filtered boiled water, or a combination of 2 cups whole organic milk
1 cup filtered, boiled water
Soak the almonds overnight in enough water to cover well.
Soak the dates overnight in 1 cup of filtered water.
In the morning, drain and peel the skins off the almonds. Rinse well.
Place the 2 cups of milk, if using, in a saucepan and bring to almost a simmer, just until froth appears on the top. Mix gently while warming to avoid burning. Meanwhile, boil 1 cup water and reserve. (If using only water, alternatively, bring 2 cups of water to a boil and reserve.)
In a blender, add the peeled almonds, the dates (being sure that the pit and stem has been removed) with their soaking water, the spices, and the 2 cups of hot milk (or 2 cups of hot water).
Blend well until smooth. Add more water from the extra 1 cup of water, if needed, so that the final volume is approximately 3 cups, or to your desired consistency.