Vanilla & cinnamon almond milk
This sweet and oh-so-creamy homemade nut milk is a great vegan substitute for cows milk. It's delicious in a latte, with granola and even by itself. I keep the nut pulp left at the end to make veggie burgers as its full of fibre. The combo of the vanilla and cinnamon almond makes this healthy milk taste naughty!
200gr organic almonds
3-4 cups filtered water ( less for creamier version, more for everyday use)
2 pods of vanilla
1 ts cinnamon
1/2 ts agave or raw honey
Pinch of sea or himilayan salt
Ingredients (makes just under a litre)
Soak the nuts overnight in 3-4 cups filtered water. I do this before bed so I can make the milk first thing in the morning. Place the almonds and water in a blender and whizz till smooth. Place the nut milk bag or muslin over a bowl and pour the milk in the bowl through the bag. Squeeze till the pulp is dry. Rinse blender. Add the milk with the seeds of the vanilla pod (use a butter knife to scrape out.). Add cinnamon and agave/honey. Blend and then place in a glass container in the fridge till needed. It will last 2-3 days.
Enjoy the deliciousness! Xxx