Cinnamon-Chai Almond Milk
This creamy, spiced almond milk brings warmth and comfort to my mornings. I love how the chai spices blend beautifully with the nutty flavor of the almonds.
There's something magical about making your own nut milk, don’t you think?
I remember the first time I tried it, I was amazed at how easy it was and how fresh it tasted compared to store-bought.
This Cinnamon-Chai Almond Milk has become a staple in my kitchen, especially on chilly mornings when I want something cozy.
The spices are not just delicious; they carry health benefits that make this drink truly nourishing.
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 always soak my almonds overnight; it makes such a difference in creaminess. If you're in a pinch, you can use store-bought almond milk, but trust me, homemade is so much better. You can also experiment with different spices—sometimes, I’ll add a bit of nutmeg or cardamom for a twist!
Tips & Notes
- •I keep my almond milk in a glass jar, and it stays fresh for days. Plus, it looks so pretty on the shelf!
- •If you want a creamier texture, you can add a bit more almond or reduce the water slightly.
Recipe Variations
- •Sometimes I’ll throw in a bit of cocoa powder for a chocolatey twist—delicious!
- •If I'm feeling adventurous, I like to blend in a date for natural sweetness instead of maple syrup.
Storage & Freezing
Store your almond milk in the fridge in a sealed container. Just make sure to shake it well before each use, as it may separate naturally.
Frequently Asked Questions
How long does this almond milk last?
In the fridge, it’ll stay fresh for about 4-5 days. Just give it a good shake before using, as it can separate.
What can I do with the leftover almond pulp?
Oh, you can hardly throw it away! Use it in baking, like cookies or muffins, or add it to smoothies for some extra fiber.
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This creamy, spiced almond milk brings warmth and comfort to my mornings. I love how the chai spices blend beautifully with the nutty flavor of the almonds.
Ingredients
Instructions
- 1
Start by draining and rinsing the soaked almonds. This helps remove some of the phytic acid and makes them easier to digest.
- 2
In a high-speed blender, combine the soaked almonds, water, cinnamon, chai spice, vanilla extract, maple syrup, and a pinch of salt.
- 3
Blend on high for about 1-2 minutes until the mixture is creamy and smooth. You want to make sure the almonds are completely blended.
- 4
Now it’s time to strain the milk! Place a nut milk bag or a clean cheesecloth over a bowl, and pour the almond mixture into it.
- 5
Gather the cloth and twist it to squeeze out as much liquid as possible. This is where the magic happens—the pulp can be saved for baking or smoothies!
- 6
Transfer your freshly made almond milk to a glass jar or bottle. I love using mason jars for this.
- 7
If you like, sprinkle a little extra cinnamon on top before serving. It adds a lovely touch!
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