If you have a tough time drinking traditional cow’s milk, there’s a ton of other options. A nice chilly glass of almond milk is delicious any time of year, but it’s particularly refreshing in the summer when the temperatures tend to skyrocket.
ohsheglows.com has the following fabulous recipe for a cinnamon vanilla version. You’ll need a nut milk bag, a fine mesh sieve or cheesecloth to make this.
Homemade Vanilla Cinnamon Almond Milk
Yield: 3.5 C
Prep Time: 10 Minutes Total Time: 1-8 Hours (on account of pre-soaking the nuts)
- 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 teaspoon cinnamon
- small pinch of fine grain sea salt, to enhance the flavour
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.
Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean.
Blend on highest speed for 1 minute or so.
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.
Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.
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.