Homemade Vanilla Cinnamon Almond Milk

Homemade Vanilla Cinnamon Almond Milk
Homemade Vanilla Cinnamon Almond Milk
Try this Homemade Vanilla Cinnamon Almond Milk recipe, or contribute your own.
  • Preparing Time: 15 minutes
  • Total Time: 15 minutes
  • Served Person: 3.5
vegan vegetarian white meat free gluten free red meat free shellfish free dairy free pescatarian
  • 1/4 teaspoon cinnamon
  • 3.5 cups filtered water
  • 1 cup raw almonds soaked in water
  • 2-4 pitted medjool dates* to taste (i used 2 large)
  • 1 whole vanilla bean* chopped (or 1/2-1 tsp vanilla extract)
  • small pinch of fine grain sea salt to enhance the flavour
  • Carbohydrate 9.00341 g
  • Cholesterol 0 mg
  • Fat 20.1939028571429 g
  • Fiber 5.08318563352312 g
  • Protein 8.67729571428571 g
  • Saturated Fat 1.52502071428571 g
  • Serving Size 1 1 cup (278g)
  • Sodium 9.90714285714286 mg
  • Sugar 3.92022436647688 g
  • Trans Fat 1.116479 g
  • Calories 235 calories

Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean.Blend on highest speed for 1 minute or so.Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took me about 3-5 minutes to get all the milk out.Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting. Enjoy with Peanut Butter Chocolate Chip Cookies for a real treat. This milk is also lovely with cereal.