Spiced Holiday Almond Mylk
Great non-dairy milk alternative with all of the festive spices! Super creamy, light and sweet!
- 10 medjool or deglet noor dates, soaked for at least 1 hour in hot water and drained
- 3 cups water
- 1 cup raw almonds, soaked for at least four hours and rinsed well
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 1/8 teaspoon clove
- 1/8 teaspoon cardamom
- pinch salt
Place all ingredients in high speed blender and blend until
In two or three batches, strain nut mylk over a bowl, using
a nut mylk bag or old t-shirt, and squeeze all the liquid out of the
pulp. Pour into a resealable and refrigerate for up to five days.
You can save the pulp...it's essentially almond meal...for baking or stirring into oatmeal!