Cinnamon-Spiced Almond Milk
I love this cinnamon-spiced almond milk because it’s creamy and comforting, making every sip feel like a warm hug. Plus, it's super easy to whip up at home with just a few ingredients!
Making my own almond milk has been a game-changer for me.
I remember the first time I tried it—there was something magical about blending simple ingredients and transforming them into something so creamy and fresh.
This recipe brings together the warmth of cinnamon with the nutty flavor of almonds, and I love using it in my morning coffee or just sipping it chilled.
Here’s my go-to method for making it!
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 Medjool dates for their rich flavor, but if you're in a pinch, maple syrup or agave nectar works too. And don’t worry too much about the almond pulp you’re left with; it's great in smoothies or baked goods! You can also use pre-blanched almonds if you’re short on time.
Tips & Notes
- •I keep mine in a glass jar—it's not only eco-friendly, but it also keeps the almond milk fresh for days!
- •For an extra creamy texture, try blending in a tablespoon of coconut cream.
Recipe Variations
- •Sometimes I'll add a pinch of nutmeg for a festive twist, especially around the holidays.
- •If I’m feeling adventurous, I’ll blend in a handful of cocoa powder for a chocolatey version!
Storage & Freezing
Store your almond milk in an airtight container in the fridge. It’ll stay fresh for about 4-5 days, but make sure to shake it well before each use, as it can separate naturally.
Frequently Asked Questions
Can I use other nuts?
Absolutely! Cashews work beautifully too, or you can mix and match depending on what you have on hand.
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I love this cinnamon-spiced almond milk because it’s creamy and comforting, making every sip feel like a warm hug. Plus, it's super easy to whip up at home with just a few ingredients!
Ingredients
Instructions
- 1
Start by soaking the raw almonds in a bowl of water for at least 6 hours or overnight. This softens them and makes blending super easy.
- 2
Once the almonds are soaked, drain and rinse them well under running water.
- 3
In a blender, combine the soaked almonds, 4 cups of filtered water, pitted Medjool dates, ground cinnamon, vanilla extract, and a pinch of salt.
- 4
Blend on high for about 1-2 minutes until the mixture is creamy and smooth. You might need to stop and scrape down the sides a couple of times.
- 5
Now, take a nut milk bag or a fine mesh strainer and strain the almond milk into a large bowl or pitcher. Squeeze the bag or press the strainer to extract as much liquid as possible.
- 6
Discard the almond pulp (or save it for another recipe, like smoothies or energy balls). Pour the strained almond milk back into the blender and blend for a few seconds to combine any settled ingredients.
- 7
Taste your almond milk and adjust sweetness or cinnamon if needed. Then, transfer it to a glass jar or bottle.
- 8
Store it in the fridge and enjoy within 4-5 days. Shake well before using, as it may separate.
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