https://calgaryavansino.com/recipes/cinnamon-almond-milk/
Ingredients
note: you can be flexible with your measurements depending on how much milk you want to make, but always work on the ratio that approximately 1 cup of whole nuts produces 3 cups of milk.
- 450g raw almonds
- 2-2.5 litres fresh water, room-temperature
- 1-2 tsp cinnamon powder
- pinch of himalayan salt
- optional ideas for extra flavouring: spices such as nutmeg, star anise, cardamom or liquorice root powder. superfood powders such as spirulina, chlorella, blue green algae and/or maca.
note: you can be flexible with your measurements depending on how much milk you want to make, but always work on the ratio that approximately 1 cup of whole nuts produces 3 cups of milk.
- 3 cups raw almonds
- 8-10 cups fresh water, room-temperature
- 1-2 tsp cinnamon powder
- pinch of himalayan salt
- optional ideas for extra flavouring: spices such as nutmeg, star anise, cardamom or liquorice root powder. superfood powders such as spirulina, chlorella, blue green algae and/or maca.
Forget dairy – almonds make the best milk, hands down. It is rich, creamy, tasty and much easier than you might think to make. You can also try making nut milks out of cashews, hazelnuts, Brazil nuts or pistachio nuts but almonds are a great place to start.
Pour the raw almonds into a large bowl and add 4-5 cups of cold water or enough to ensure all are covered. Cover bowl in clingfilm and soak overnight. If you only have a few hours, that is fine.
After soaking time, drain the water from the bowl thoroughly and rinse the almonds in a sieve or colander under the tap to remove excess residue. Place the nuts in a high-powered blender (depending on the size of your blender, you may have to do this in batches) and add 4-5 fresh cups of cold water (or until the nuts are covered). Add 1 teaspoon of cinnamon powder, or slightly more if you prefer a stronger flavour. Add a pinch of Himalayan salt.
Once all the ingredients have been added, turn up the dial on blender and whizz together until smooth. Once puréed, pour the liquid through a fine sieve over a bowl to collect the milk and discard the remaining ground almonds. If your milk still appears to contain some of the almond grounds, strain again using a muslin, cheesecloth or clean tea towel to line the sieve. You could even use a proper nut milk bag (available for purchase online). Help ease the purée through with a spatula or spoon.
You are looking to reach a milk-like consistency. Add a little extra water at the end if you prefer a thinner consistency. If stored in a tightly sealed container, the milk will last in fridge for up to 5 days.
A note on flavour:
Although almonds are the most popular and versatile base for nut milks, you could also experiment with pistachios, hazelnuts, walnuts, cashews, macadamias and Brazil nuts. Don’t forget seeds either – you can make delicious milk from all of these in exactly the same way. Why not try hemp, sunflower, flax, pumpkin and sesame seeds?
