A delicious almond milk that combines that classic flavours of cinnamon and vanilla. This Homemade Cinnamon Vanilla Almond Milk is fresh, thick, creamy, dreamy and full of flavour.
I’ve recently been on a kick of trying to swap out as many packaged food goods for homemade goods as I can. Mother nature makes some excellent items for consumption and I’m trying to do her a service and avoid cluttering it up with additives and preservatives as often as possible.
Almond milk was one of those things on my list that I always wanted to try making myself, but I had decided it wasn’t very cost effective and would be a lot of work. I had absolutely zero evidence to support this assumption and I was actually completely off base.
Making your own almond milk is crazy easy and the taste, o man don’t even get me started; it’s out of this world! All you need is a few simple ingredients, a blender and a nut-milk bag or cheese cloth and you can whip up a batch in no time. You can also get creative and customize your almond milk with different extracts and powders. Chocolate – check! Vanilla – check! Double dark chocolate – o baby you could do that too. And of course, your homemade almond milk will be free of additives, preservatives, artificial flavouring; all that unnecessary gunk.
For this almond milk, I decided to go with classic flavours that can be enjoyed at any time of the day – cinnamon and vanilla. This Homemade Cinnamon Vanilla Almond Milk is fresh, thick, creamy, dreamy and full of flavour.
After my first sip I was hooked and knew I would never again buy store bought almond milk. Not that there is anything wrong with going that route (I obviously did it for years), it’s just that the taste is truly incomparable. Go ahead, try it for yourself, I dare you.
- 1 cup natural almonds
- 1 tsp vanilla
- ½ tsp cinnamon
- 4 cups filtered water
- Additional water for soaking almonds
- Add almonds to a bowl and fill the bowl with water so the almonds are completely covered
- Soak almonds in water overnight
- Drain and rinse almonds thoroughly
- Add almonds, vanilla, cinnamon and 4 cups of water to a blender
- Blend for 30-60 seconds until you can no longer see any chunks
- Strain through a fine-mesh sieve, cheese cloth or nut milk bag
- Store in an air-tight container in the fridge - will stay fresh for 5 days