04.07.2014 / Blog Posts Recipes
Kimberly Young, MA
If you have dairy allergies, you’re probably familiar with alternative milk options such as soy, coconut, almond, hemp or flax milk. But, did you know that making your own non-diary milk offers more nutrients and is super easy? Fresh nut milk has no preservatives and can be sweetened, flavored and enjoyed to your own personal taste. Here’s my favorite recipe for Cinnamon Almond Coconut Milk.
2 cups of raw almonds (non-roasted and salt free)
¾ cup shredded coconut (or ¼ cup coconut milk)
8 cups of cold water
3-4 cups of water for soaking almonds
1 teaspoon vanilla
2 tablespoons of raw honey, optional
½ teaspoon cinnamon
Pitcher to store milk
Prep work: Soak almonds in 3-4 cups of water in a covered glass container overnight or for a minimum of 8 hours. This will help your almonds soften, making them easier to blend and release the tannic acid, making them easier for your body to digest.
After soaking, rinse almonds well with fresh water.
Combine almonds, coconut and water into a blender and mix until there are no large almond chunks. If you have a high-speed blender this could take 20-30 seconds. For a less powerful blender, it could take 1 minute or longer.
Pour milk into your nut bag to strain the small pieces of pulp out of your milk.
Pour milk back to your blender and add honey, vanilla and cinnamon and blend just until fully mixed.
Pour milk into picture and store in the refrigerator. Milk will remain fresh for 4-5 days.
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