Vanilla Cinnamon Almond Milk

February 7, 2019 | By
Vanilla-Cinnamon Almond Milk
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Prep time: 
Total time: 
Serves: 3½ cups
 
Ingredients
  • 1 cup raw almonds, soaked
  • 3½ cups filtered water
  • 2 to 4 pitted Medjool dates, to taste*
  • 1 whole vanilla bean, chopped or ½ teaspoon vanilla extract*
  • ¼ teaspoon cinnamon
  • Small pinch fine sea salt
Instructions
  1. lace almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour. Rinse and drain well.
  2. Place drained almonds into a blender along with the filtered water, pitted dates, and chopped vanilla bean.
  3. Blend on the highest speed for 1 minute.
  4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes so be patient!
  5. Rinse out blender and pour the milk back in. Whisk in the cinnamon and sea salt.
  6. Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. I recommend storing in the coldest spot in the fridge (typically the back) rather than on a door. Shake the jar very well before drinking as the mixture separates when sitting.
  7. * If your dates or vanilla bean are dry/stiff, soak in very hot water for 30 minutes before using. Drain well. You can use another sweetener of your choice like maple syrup instead of the pitted dates.
 

Filed in: Miscellaneous, New Recipes, Uncategorized, What's New

Randazzo

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Since 1972, Randazzo Fresh Market has taken tremendous pride in the freshness of our products along with our exemplary customer service you’d be hard pressed to find anywhere else.

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