Spiced Almond Milk Recipe | Edmonton Food Photographer


Spice Almond Milk Recipe | Edmonton Food Photographer

I’ve been attempting to cut out dairy for a while now, or at least reduce it in my diet. It seems to cause my face to break out (or at least drinking milk did, which is a bit scary if you think about the hormones that must be in there). I’ve embraced coconut milk for a lot of my cooking, and have tried to get into almond milk, but the taste from a tetra pack always seemed a little off to me. Not sure why, but I haven’t jumped completely on the almond milk wagon, even though I know it’s so good for you.

Over the last little while I’ve heard of a lot of people making their own almond milk. Sounded a bit scary to me… what if my blender wasn’t good enough? I’d probably end up with a watery chunky mess on my hand. I kept hearing that it was easy, but didn’t quite believe it.

Well, guess what. It IS easy. And tastes amazing, and so fresh. I think I’m in love! So creamy, yet light. I could go on, and on. Bottom line: go and make this yourself! You will thank me :)

I’m especially looking forward to trying this with iced coffee… but can think of many different uses for it! I’ve added honey to this recipe, but feel free to omit it. I find the honey adds just a touch of sweetness, while still keeping it light and smooth.

Spice Almond Milk Recipe | Edmonton Food Photographer

Spice Almond Milk Recipe | Edmonton Food Photographer

 

The Dirty Fork Blog - Almond Milk Recipe

Spice Almond Milk Recipe | Edmonton Food Photographer

Spiced Almond Milk Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Homemade spiced Almond Milk - Easy to make!
Ingredients
  • 1 cup almonds
  • water to soak almonds
  • 3.5 cups water
  • 1 tsp. pure vanilla extract
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. ginger
  • pinch salt
  • 2 Tbsp. honey (optional)
Instructions
  1. Soak Almonds in a bowl of water to cover for 4-8 hours. Drain and discard water, rinse almonds.
  2. Place almonds in blender with water, vanilla, cinnamon, nutmeg, ginger, salt, and honey. Blend on high for about 1 minute, until creamy and frothy.
  3. Pour through a jelly bag, strainer, panty hose, or cheese cloth into a bowl. It helps to squeeze the nut mixture to get all the creamy milk out. Discard almond meal, or save for pancakes, muffins, or other recipes that require almond meal.
  4. Keep refrigerated for up to 5 days.

Spice Almond Milk Recipe | Edmonton Food Photographer

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