Cinnamon Maple Almond Milk
This creamy, fragrant almond milk brings together the warmth of cinnamon and the sweetness of maple syrup, making it a cozy addition to my mornings. I love using it in smoothies and oatmeal, or simply sipping it warm on a chilly day.
I remember the first time I made almond milk at home—it felt like a little magic in my kitchen!
This recipe is special to me because it’s not only simple but also incredibly nourishing.
I usually whip it up on Sunday afternoons, and it fills my home with such a warm, inviting aroma.
Plus, it’s a great way to start the week off right with whole, plant-based goodness!
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
Soaking the almonds is key; it really helps with creaminess and digestibility. If you don’t have maple syrup, agave or date syrup works nicely too! And don’t toss the almond pulp—you can save it for smoothies, baking, or add it to granola.
Tips & Notes
- •I keep my almond milk in a glass jar—it's eco-friendly and keeps it fresh for days!
- •For a fun twist, try adding a dash of nutmeg or a few dates for extra sweetness!
Recipe Variations
- •Sometimes I’ll throw in a tablespoon of cacao powder for a chocolatey version, which is just delightful!
- •You can swap out the cinnamon for cardamom if you're in the mood for something a bit different.
Storage & Freezing
Store your almond milk in the fridge for up to 4-5 days. Just give it a good shake before using, as it may separate over time. Enjoy it chilled or warmed up—both are lovely!
Frequently Asked Questions
Can I use unsweetened almond milk instead of homemade?
Sure! But I find homemade tastes fresher and creamier. Plus, I can control the sweetness and flavors.
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This creamy, fragrant almond milk brings together the warmth of cinnamon and the sweetness of maple syrup, making it a cozy addition to my mornings. I love using it in smoothies and oatmeal, or simply sipping it warm on a chilly day.
Ingredients
Instructions
- 1
Start by draining and rinsing the soaked almonds. This helps remove any enzyme inhibitors and makes them easier to blend.
- 2
In a blender, combine the soaked almonds with 4 cups of filtered water. Blend on high for about 1-2 minutes until the mixture looks creamy and frothy.
- 3
Next, prepare a nut milk bag or a fine mesh strainer over a large bowl or pitcher. Pour the almond mixture through the bag or strainer, squeezing gently to extract as much liquid as possible.
- 4
Once all the liquid is extracted, you can add the maple syrup, cinnamon, vanilla extract, and a pinch of salt to the milk. Blend again for a few seconds until everything is well combined.
- 5
Taste your almond milk and adjust sweetness or cinnamon if needed. Pour into a glass jar or bottle and store it in the fridge.
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