Cinnamon Date Almond Milk
Creamy homemade almond milk blended with soft dates, vanilla and cinnamon. Naturally sweet, ready in 10 minutes after a quick soak, and lovely warm or cold.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
Shake or stir before pouring, since the milk separates as it sits. It keeps in the fridge for 4 days. Save the leftover almond pulp to stir into oatmeal or bake into cookies.
Method
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Cover the almonds with hot water in a bowl and soak for , or cold water overnight. Drain and rinse.
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Add the almonds, 2 cups of the cold water, the dates, vanilla, cinnamon and salt to a blender.
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Blend on high for , until the mixture looks milky and the almonds are finely ground.
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Add the remaining 2 cups of water and blend for more.
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Pour the milk through a nut milk bag or a fine sieve lined with cheesecloth into a pitcher, squeezing out every drop.
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Pour into glasses, dust with a little extra cinnamon and serve cold, or warm gently on the stove for a cozy mug.
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