Spiced Almond Milk Recipe
What’s your favourite go-to breakfast? Porridge? Granola? Pancakes? A cup of tea on the side? Well, this Spiced Almond Milk recipe will be the perfect addition to your mornings! (plus you’ll get a nourishing body scrub out of this recipe too!)
1 cup raw organic almonds soaked for 12 hours
1/2 tsp apple cider vinegar
3 cups filtered water
More filtered water to soak the almonds
Pinch of celtic sea salt
1/4 tsp vanilla
3/4 tsp cinnamon
1/2 tsp nutmeg
How it’s done:
Place the nuts in a ceramic bowl or large glass jar, and cover with filtered water.
Add the sea salt and apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours.
Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors.
Throw the rinsed almonds, water, and salt in your blender, and blend on high for 60 seconds, until the nuts are completely pulverized.
Place a nut milk bag over a jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the almond pulp aside, don’t throw it out! You can add this to smoothies, pancakes or dehydrate it and add to your granola. You can even make it into a body scrub (see below!) Rinse your blender, pour the strained milk back in. Add the vanilla, cinnamon and nutmeg, blend again.
Store the milk in a sealed jar for 3 days in the fridge.
Almond body Scrub: Add to your almond pulp some oil (coconut oil, jojoba or sweet almond), and your favourite complimenting essential oil (perhaps orange or cinnamon). Use as a scrub in the shower or bath! Store in an airtight jar up to 3 days. Enjoy!