INGREDIENTS 8 SERVINGS
- 1 cup (250 milliliters) raw natural almonds / cashews / macadamia nuts
- 6 cups (1.5 liters) cold filtered water , Divided
- 2 tablespoons (30 milliliters) Liquid Honey Unpasteurized Upside Down Squeeze
- 3/4 teaspoon (4 milliliters) Pure Vanilla Extract
- 1/4 teaspoon (1 milliliter) Organic Ground Cinnamon
- 1/4 teaspoon (1 milliliter) Sea Salt Grinder
Preparation
- 1 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.
- 2 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.
- 3 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.)
- 4 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.
- 5 Test Kitchen Tip: If you don’t mind a slightly grainy texture, skip the straining step and use blended milk on cereal and oatmeal.
- 6 Another favourite Billy Bee liquid honey can be swapped in for unpasteurized, if preferred.
NUTRITION INFORMATION
(per Serving)
GET GREAT RECIPE IDEAS BY CREATING YOUR FLAVOUR PROFILE.
SIGN UP WITH EMAIL
Already have an account? Log in now.