In a large jar or bowl, combine almonds and 2 ½ cups (625 mL) of the water. Cover and let stand at room temperature for 4 hours or refrigerate for up to 12 hours.
One taste of this creamy, velvety, subtly sweet beverage and you won’t bother with those store-bought versions again. Add to your morning coffee or tea, enjoy on cereal or simply pour a tall glass and enjoy.
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Ingredients
In a large jar or bowl, combine almonds and 2 ½ cups (625 mL) of the water. Cover and let stand at room temperature for 4 hours or refrigerate for up to 12 hours.
Drain and rinse almonds; place in blender along with honey, vanilla, cinnamon, salt and remaining 3 ½ cups (875 mL) water. Blend for 1 to 2 minutes or until very smooth. Add more vanilla, cinnamon, salt, and honey as needed.
Working in batches, strain mixture through double layer of cheesecloth-lined sieve into large bowl. Gather edges of cheesecloth together, twisting to form seal. Squeeze over bowl to release as much milk as possible. (Alternately, use a nut milk bag and follow manufacturer’s instructions.)
Discard almond pulp or reserve for another use. Repeat with remaining milk mixture. Pour into a 1 L jar; seal and refrigerate for up to 5 days. Shake well before using.
Test Kitchen Tip: If you don’t mind a slightly grainy texture, skip the straining step and use blended milk on cereal and oatmeal.
Another favourite Billy Bee liquid honey can be swapped in for unpasteurized, if preferred.
Using vanilla extract in my but milk is an essential, it just brings out the flavour so much more. That’s why I love club house’s vanilla extract, it’s so rich and way better then other imitation vanilla extracts.
Mel Marie | June 18, 2018
So excited to try this out! always looking for alternatives for dairy, and to be able to make something this delicious looking at home is just amazing! Received vanilla extract for testing purposes so definitely will be testing using this recipe!
Francesca Zinghini | June 14, 2018
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