I started making my own almond milk about a year ago and every time I have fresh milk at home, I am reminded how easy it is! As long as you remember to soak the almonds overnight, it literally comes together in a matter of minutes in a Vitamix… and you don’t have to search far and wide for a version without carrageenan – arg!!! While fresh almond milk is a treat, this a whole different ball game. I mean seriously, move over egg nog, this is the perfect dairy free beverage for the holiday season!
This recipe came about because one day I was drinking rooibos tea and wanted a splash of milk in it – I am pretty sensitive to caffeine so this is a common go-to of mine. As I poured the almond milk into my spicy cup of tea on that Fall day, I thought to myself: “What if I could make the almond milk spiced? That would be so holiday appropriate…” I mean, isn’t that what December is ALL about?!?!
I originally was going to use the rooibos tea but soon realized I had a few chai tea bags in my stash and the flavors of chai are a bit bolder. So I got right to work! I soaked the almonds overnight and instead of just adding the water they were soaked in, I drained them and brewed up some chai tea. I also went a bit heavier on the spices to really give it a nice flavor.
If you don’t own a cheese cloth or a nut milk bag (go ahead, giggle a little bit, I do too every time I say it) you can just use a fine mesh strainer, it takes a little longer but that’s the way I have been making it for over a year.
And this glorious concoction was the result. This milk is spicy and sweet, comforting and cozy, and while it is a perfect addition to beverages such as tea and coffee and a great complement to all those holiday cookies, it’s also great on it’s own. I found myself having a glass at night if I wasn’t quite satisfied from dinner. Throw a little whisky in there and you’ve really got yourself the ultimate nightcap!
- 1 cup raw almonds
- 3.5 cups water
- 2-3 chai tea bags
- 2 tsp vanilla
- 1 tsp cinnamon
- 1 tsp all spice
- 2-3 tsp maple syrup
- Soak almonds for approximately 8 hours in 2 cups of water. Drain water from almonds.
- Boil water and add 3.5 cups to 2-3 chai tea bags. Let steep according to package directions. Remove tea bags.
- Place almonds, brewed tea, vanilla, cinnamon, all spice, and maple syrup in a high speed blender. Blend until mixed well.
- Using a nut milk bag, cheese cloth or fine mesh strainer, strain the milk. If using a mesh strainer, you may want to ring out the extra liquid from the remaining almond meal with a thin dish towel.
- Enjoy warm or place in fridge and drink cool - my preference :)
- Simplification Step: Brew tea ahead of time and set aside.