Creamy Melon Agua Fresca!

For the Homemade Coconutmilk Simple Syrup: Combine 2 cups Califia Organic Coconutmilk, 1 cup cane sugar, 1 tbsp vanilla, and 1 tsp salt in a sauce pan. Mix and cook over low heat for 30 minutes, stirring every few minutes. It may foam, which is okay, continue to stir. Transfer to a jar and let cool in the fridge for 20 minutes. Store leftovers in the fridge for up to 2 weeks.

For the Agua Fresca: To a blender, add 1.5 cantaloupes (seeds and rind removed, chopped into chunks), 1 cup filtered water, and 1/4 cup of the prepared Coconutmilk Simple Syrup (or Agave Syrup). Blend on high for 1 minute or until completely smooth. Place a fine mesh strainer over a large bowl or use a nut milk bag and pour the contents through to strain. Transfer the strained liquid back to the blender. Cut the remaining 1/2 cantaloupe into tiny cubes. Add a bunch of ice to a pitcher, then add in the tiny cantaloupe cubes, the blended cantaloupe juice, and top it all off with 3 cups of Califia Organic Almondmilk. Mix well and taste, adding more sweetener if desired, depending on the sweetness of your melon. Enjoy.