(Cinnamon Vanilla) Almond Milk



1 cup almonds

3 ½ cups water, plus water for soaking

For the cinnamon vanilla flavor:

10 small dates, pitted (I use the “hongzao” that can be purchased locally)

¼ teaspoon cinnamon

1 Tablespoon honey (or to taste)

pinch of salt

1 teaspoon vanilla

Directions and Notes:

1. Place the almonds in a bowl and cover with water. Soak overnight.

2. Rinse the almonds. Place in a blender with 3 ½ cups of water. If you’re making the cinnamon vanilla variety, add the other ingredients as well. Blend until well-combined, about 90 seconds to two minutes.

3. The product should now be really white and foamy. Because it would be chalky and not totally smooth to drink now, strain it through a cheesecloth or other suitable cloth. I used a bag I got at a local supermarket that’s normally used for steaming things. It was kind of a loosely woven bag that allowed for the liquid to pass through while retaining any larger particles in the bag. Here’s the one I used:

4. Allow the milk to strain through the cloth into a bowl or jar until all the liquid has passed through the cloth. Use your hand to help squeeze it. This usually takes me 2-3 minutes.

5. Refrigerate the milk before using for cereal, smoothies, or drinking as-is!

The almond meal that’s left in the straining cloth can be used for smoothies, granola bars, protein cookie balls, etc.



2 responses »

  1. Pingback: Coconut Almond Granola | EmbracingChina

  2. Pingback: Crispy Hash Browns | EmbracingChina

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