Chai-Spiced Almond Milk
There's something so comforting about homemade almond milk infused with chai spices. The warmth of the spices combined with the creamy almond goodness makes every sip feel like a hug.
I remember the first time I made chai-spiced almond milk; it felt like a cozy embrace on a chilly afternoon.
The aroma of cinnamon and cardamom filled my kitchen, and I couldn’t help but smile.
I love this recipe because not only is it super easy, but it also allows me to control the sweetness and spice levels.
Plus, it’s a beautiful way to nourish my body while respecting Mother Earth.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using raw almonds for this recipe because they create a creamy texture. If you’re short on time, you can use store-bought almond milk, but nothing beats homemade! You can also swap out the maple syrup for agave or dates, depending on what you’ve got on hand.
Tips & Notes
- •I keep mine in a glass jar - it stays fresh for days and looks pretty on my counter!
- •If you want to make it extra special, try adding a pinch of nutmeg or a splash of espresso for a chai latte vibe.
Recipe Variations
- •Sometimes I'll add a couple of pitted dates to the blender for extra sweetness and caramel flavor.
- •If I’m feeling adventurous, I’ll throw in a teaspoon of turmeric for a golden chai twist.
Storage & Freezing
Store your chai-spiced almond milk in the fridge in a sealed glass container. It’s best enjoyed within 4-5 days, but trust me, it’s so good, it won’t last long!
Frequently Asked Questions
Can I use other nuts instead of almonds?
Absolutely! Cashews or hazelnuts work beautifully, just keep in mind that the flavor will change a bit.
How long does this almond milk last?
It usually stays fresh for about 4-5 days in the fridge. Just give it a good shake before using.
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There's something so comforting about homemade almond milk infused with chai spices. The warmth of the spices combined with the creamy almond goodness makes every sip feel like a hug.
Ingredients
Instructions
- 1
Drain and rinse the soaked almonds under cool water. This helps remove the phytic acid and makes them easier to blend.
- 2
In a high-speed blender, combine the soaked almonds, water, cinnamon, cardamom, ginger, vanilla extract (if using), maple syrup, and a pinch of salt.
- 3
Blend on high for about 1-2 minutes until the mixture is creamy and smooth.
- 4
Place a nut milk bag or a fine mesh strainer over a large bowl or pitcher. Pour the blended almond mixture into the bag/strainer.
- 5
Squeeze the bag/strainer to extract as much almond milk as possible. Don’t worry about getting every last drop; you can always use the almond pulp in smoothies or baking!
- 6
Taste your almond milk and adjust the sweetness or spice levels if needed. I sometimes add a bit more maple syrup or cinnamon to suit my mood.
- 7
Transfer the almond milk to a glass jar and store it in the fridge. Shake well before each use, as it may separate.
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