This blue almond milk recipe is what I’ve been making for homemade milk lately. How pretty is the blue! It just makes milk a bit more special feeling and has some benefits to boot. I’ve been using it in chia pudding, tea, cereal, and to drink by itself. You can use either blue butterfly pea powder which aids digestion and calms the nervous system (what I use) or blue spirulina powder to turn your milk blue.
Benefits of Blue Butterfly Pea Powder:
- Calms the Nervous System and Mind
- High in Antioxidants
- Helpful for Maintaining Healthy Blood Sugar Levels
- May Improve Skin + Hair
Blue Almond Milk Recipe
Makes 40 oz – Tastes best within 3 days
Ingredients
- 1 cup raw almonds, soak for 12-24 hrs (see below)
- 5 cups filtered water
- 1 1/4 tsp blue butterfly pea powder or blue spirulina powder
- optional sweetener, 2 medjool dates, 2 TBSP raw honey, or 2 TBSP maple syrup
- 1 tsp ceylon cinnamon
Method
- Soak almonds in a bowl submerged in filtered water for 12-24 hours. Fill water an inch above the almonds as the almonds will expand. 24 hours makes the milk even more delicious and creamy, but 12 works great too!
- Once soaked, drain and rinse the almonds well.
- Add the following to a high speed blender: drained & rinsed almonds, 5 cups filtered water, blue powder, sweetener of choice, and cinnamon.
- Blend on high for 1.5-2 minutes.
- Strain through a fine mesh strainer or milk bag. (Video below of me using the strainer method)
- Store in an airtight glass jar(s). I like to use within 3 days, 4 at the most. Amazon Jars + Storage Options
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