Refreshing Summer Roasted Almond Milk (Print View)
Light, nutty beverage blending roasted almonds and cream, served chilled
# What You'll Need:
→ Roasted Almonds
01 - 3.5 ounces whole almonds
→ Base & Flavorings
02 - 2 cups water
03 - 2 tablespoons honey or maple syrup, to taste
04 - 1/2 teaspoon vanilla extract
05 - Pinch of sea salt
→ Creamy Finish
06 - 1/4 cup heavy cream or coconut cream
07 - Ice cubes, to serve
# How To Make It:
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 - Combine roasted almonds, water, honey or maple syrup, vanilla extract, and salt in a blender. Blend on high speed for 2-3 minutes until smooth and milky.
03 - Pour 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 - Refrigerate for at least 1 hour. Serve over ice in cold glasses. Garnish with roasted almond slivers or a dash of cinnamon if desired.
# Expert Hints:
01 -
- The roasted almonds give it this incredible depth that store bought versions just cannot match
- It comes together in under 30 minutes but tastes like you fussed over it all afternoon
02 -
- Hot almonds will turn your milk bitter so let them cool completely before blending
- The milk separates in the fridge naturally so just give it a good shake before serving
03 -
- Soaking the almonds for an hour before roasting makes them blend even smoother
- A high speed blender really does make a noticeable difference in the final texture