Plant-based milks:
Use 1 cup of almonds or walnuts or other nuts and/or seeds to make one liter of plant-based milk; soak overnight, rinse the next day and blend very well, strain through a cloth bag or a very fine strainer and top up to one liter; you can have it with banana, cinnamon, unsweetened cocoa, and honey. You can prepare it with quinoa or rice.

Almond or walnut milk: 2 cups of almonds or walnuts, 1.7 L of water, a pinch of sea salt. Soak the nuts overnight, rinse them, blend with the salt, strain, and refrigerate (you can flavor with anise, cinnamon, cardamom, nutmeg).

Coconut milk: 2 cups of shredded coconut, 1.7 L of water, a pinch of pink salt. Blend until a homogeneous mixture is obtained. Refrigerate.

Combined milk: 1 cup of almonds, ½ cup of sesame seeds, ½ cup of shredded coconut, 1.7 L of water (you can flavor it with cinnamon or some aromatic herb), 1 pinch of pink salt. Rinse and soak the almonds and seeds, blend everything together until a homogeneous mixture is obtained, strain through a cotton cloth, reserve the residue to use in another preparation. Refrigerate in a glass jar.

Pumpkin seed milk: 2 cups of pumpkin seeds, soaked overnight, 1.7 L of water, a pinch of pink salt. Blend the ingredients well, strain, and refrigerate. You can add 1 tsp of spirulina.

Sesame milk with maca: 2 cups of sesame seeds, soaked overnight, 1.7 L of water, 2 to 3 tsp of Ceylon cinnamon, 2 tbsp of maca, a pinch of pink salt. Blend ingredients, strain, refrigerate.