Refreshing Summer Roasted Almond Milk (Printable Version)
Light, nutty beverage blending roasted almonds with honey, vanilla, and cream for a cooling summer treat.
# What You Need:
→ Roasted Almonds
01 - 3.5 oz whole almonds
→ Base & Flavorings
02 - 2 cups water
03 - 2 tbsp honey or maple syrup
04 - 1/2 tsp vanilla extract
05 - Pinch of sea salt
→ Creamy Finish
06 - 1/4 cup heavy cream or coconut cream
07 - Ice cubes
# How To Make:
01 - Preheat oven to 350°F. Spread almonds on a baking sheet and roast for 10-12 minutes, until golden and fragrant. Let cool completely.
02 - In a blender, combine roasted almonds, water, honey or maple syrup, vanilla extract, and salt. Blend on high speed for 2-3 minutes until smooth and milky.
03 - Strain the mixture through a fine mesh sieve or nut milk bag into a jug to remove almond solids.
04 - Stir in the heavy cream or coconut cream until well combined.
05 - Chill in the refrigerator for at least 1 hour.
06 - Serve over ice in cold glasses. Garnish with a few roasted almond slivers or a dash of cinnamon if desired.
# Expert Advice:
01 -
- The roasted almonds give it this incredible depth that store bought versions just cant match
- It comes together in under 30 minutes but tastes like you spent all afternoon on it
02 -
- Do not rush the straining step, taking your time here gives you that silky restaurant quality texture
- The almond pulp is actually useful, I have started adding mine to morning oatmeal for extra fiber
03 -
- Soaking the almonds for a few hours before roasting makes them blend more smoothly
- If the mixture seems too thick after blending, add water one tablespoon at a time