Homemade Vanilla Cinnamon Almond Milk
by
Prep Time: 10 mins
Cook Time: 0 mins
Keywords: blender raw beverage quick dairy free gluten-free low sugar oil-free soy-free vegan vegetarian
My favourite homemade almond milk recipe - Vanilla Cinnamon Caramel.
Ingredients (3.5 cups)
- 1 cup raw almonds, soaked in water
- 3.5 cups filtered water
- 2-4 pitted Medjool dates, to taste (I used 2 large)
- 1 whole vanilla bean, chopped (or 1/2-1 tsp vanilla extract)
- 1/4 tsp cinnamon
- small pinch of fine grain sea salt, to enhance the flavour
Instructions
- 1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
- 2. Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean.
- 3. Blend on highest speed for 1 minute or so.
- 4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took me about 3-5 minutes to get all the milk out.
- 5. Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.
- 6. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting. Enjoy with Peanut Butter Chocolate Chip Cookies for a real treat. This milk is also lovely with cereal.
- Notes: If your dates or vanilla bean are dry/stiff, soak in water to soften before use. You can also use another sweetener of your choice like maple syrup. Same goes for vanilla – feel free to use vanilla extract for a more subtle vanilla flavour.
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