Spiced Almond Milk

Spiced Almond Milk

To use as a base for cozy drinks heated up on the stovetop or however else your heart desires. You could also use less water to make a thick creamer for coffee's and such.

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Ingredients Method Notes

Ingredients

  

• 1 cup almonds soaked in a bowl of water and stored in the fridge for 24 hours – drain and rinse well before blending
• 1 tsp Ceylon cinnamon
• 1 tsp clove powder
• 1/4 tsp ginger powder
• 2 TBSP coconut flakes

Method

 

1. Add everything to a high speed blender with 5 cups filtered water. Use 3 or 4 cups water if using as a creamer, depending how thick you want it.

   Blend on high for 90 seconds to 2 minutes.

   Strain through a milk bag for the creamiest milk. For an easier way, just strain through a fine mesh strainer. I put a strainer over a large glass Pyrex measuring cup. Press down on the pulp with a wooden spoon to get out all the goodness.

   Store in a mason jar in the fridge and shake before each use. You can splash it in warm drinks or make a hot concoction with it on the stovetop. Savor the goodness. Xx

Notes

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