Vanilla Spiced Almond Milk
I used to buy cartons of unsweetened almond milk. That was, until, I discovered that all of the almond milk brands added oil or thickeners to their milk.
I really don’t understand why all of our food has to be so adulterated, all the time!
There’s absolutely no reason to add oil or thickeners to almond milk. It’s wonderful just as it is. And, it makes me wonder if company’s do that in order to stretch the milk.
To avoid additives lurking in our almond milk, at home we started to make almond milk. And, we discovered that it is so incredibly easy, way more delicious, and it’s so much cheaper!
Why buy almond milk from a shop, if you can make your own, and save a little cash? And, besides, homemade almond milk is so much more tasty than store bought.
All you need is a blender, a cup of soaked almonds, and some fresh water. That’s it!
Almond milk is really one of the easiest things to create in the comfort of your own kitchen. And, it’s very versatile. We love to make straight-up almond milk — we do that all the time. But to liven-up our daily routine, it’s also great to create some vanilla spiced almond milk. It’s super yum, and great on any cereal, in a smoothie, or el-natural in a glass.
Try it; you’ll love it!
- 1 cup of almonds, soaked in water overnight
- 1 litre of water (4 cups)
- 1/4 tsp of vanilla extract or vanilla powder
- 1/4 tsp of cinnamon
- 1/8 of a tsp of cardamon
- 1 small pinch of sea salt
- a blender
- a fine metal mesh sieve & a nut milk bag
- A large pot
- A glass jar
- Place 1 cup of almonds into a medium sized bowl or measuring cup. Add twice as much water. Soak the almonds, over night, in the refrigerator.
- Strain the almonds, and discard the soaking water.
- Add the almonds to a blender. Add 1 litre (4 cups) of water. Turn the blender on for 2 minutes, on high speed. (I like to use my Vitamix.)
- Place a fine metal mesh sieve over a large pot. Pour the almond milk though the sieve to strain out most of the almond pulp. You’ll have to use a spoon to encourage the milk to filter through the sieve. **Do not throw the pulp away. Save it to make almond flour.**
- Pour the milk back into the blender container, and rinse out the pot.
- I like to then strain the milk, again, through a nut milk bag. This process will make the milk extra smooth. But if you are just using your almond milk to make smoothies, you don’t have to ensure that it’s extra smooth — so skip this step. If you do this step, pour the milk into a nut milk bag that is placed within the pot that you’re using. Squeeze the milk thought the bag. Keep the leftover almond pulp, from the nut milk bag, to make almond flour.
- Pour the milk, from the large pot, back into the blender. Add the vanilla, salt, cinnamon, and cardamon. Turn the blender on for 1-minute. This will lightly spice the milk. The spicing is very mild. If you want more spicy bang…add more cinnamon.
- Store the milk in a glass jar or contain in the refrigerator. It will last up to 5 days.