Cinnamon-Vanilla Almond Milk Recipe

Image of Cookies and Glasses Containing This Almond Milk Recipe
This Almond Milk Recipe is light and creamy, fresh and sweet, but just enough to be addicted. Let me save you the trouble, go ahead and double this recipe.
Prep time: min
Yield: 3 servings

This almond milk recipe is amazing! How fancy are you pulling out some homemade-organic Cinnamon Vanilla Almond Milk (made with love)?

If you are going on a dairy free diet, almond milk may become one of your new best friends. Almond milk is low in calories and cholesterol free. Although almonds are a great snack, almond milk happens to be low in protein and calcium content, if unfortified.

If you are looking to replace nutrients, calcium, and protein that is found in milk with almond milk, try a fortified almond milk and other sources. Do you need an organic nut milk sack? I know. But seriously, it is one of the more uncommon items needed to make this almond milk recipe.

Infants should not be given homemade almond milk (breast is best). In fact, take caution when giving children from the ages 14 months to 4 years old, plant-based milk.

We suggest including some store bought nut-milks that have added calcium and vitamin D, or a kids calcium supplement(Consult your physician before using any products or combination of supplements)

Our favorites store bought options are Ripple, Silk’s Protein Nutmilk with an Almond, Cashew, and Pea protein mix, or Milkadamia Macadamia Milk (all that is missing from Milkadamia is more protein and vitamin C, so serve with a fruit high in vitamin C).

Recipe inspired by The Oh She Glows Cookbook / WE LOVE YOU ANGELA!

Ingredients

  • 3 1/2 cups of reverse osmosis water (alkianed water is best!)
  • 1 cup sprouted organic almonds (aka pre-soaked)
  • Organic Maple Syrup
  • 1/2 tsp of Organic Madagascar Vanilla Extract
  • 1/4 Teaspoon Organic Cinnamon
  • 1/4 Teaspoon Organic Cacao Powder
  • Sea Salt

Steps

  1. Sprout the almonds by placing your rinsed almonds into a glass bowl and adding water, soak them overnight.
  2. Rinse them well and toss into a blender. Add the 3 1/2 cups of water, maple syrup to taste and 1/2 Tsp of the Madagascar vanilla extract.
  3. Blend them together on the highest speed for 60 seconds.
  4. Place your nut milk bag over a large glass bowl and slowly pour your almond milk recipe mixture into the bag. Gently squeeze in a milking motion for a few minutes to release the milk and get as much liquid out as possible.
  5. Rinse your blender then pour the almond milk back into it and add the cinnamon, cacao powder and just a pinch of sea salt.
  6. Pour the almond milk into a large glass jar with a secure lid and enjoy! Store your fresh almond milk for up to 4 days refrigerated.
  7. A separation will happen so shake it before you pour it to drink.