Cinnamon-Scented Coconut Almond Milk

Coconut Almond Milk

Oh my goodness! It’s been one of those weeks, where I haven’t had time to even make myself a decent meal. I did end up making mizuna and yams for the third time (yes, it’s that good!), but otherwise it’s been cereal, leftovers from lunches out, and eating out. I did manage to find a little time to make some almond milk, based off an amazing recipe at Square One Kitchen (a great blog!).

I like my almond milk thin, more like store-bought almond milk, so I cut the almond and coconut in half, and just used one date, since I’m not really big on sweet drinks. I also soaked the almonds separately so that I could rinse and drain the almonds to get rid of the excess tannins from the skins. Finally, I added a pinch of cinnamon, just for kicks. What I ended up with was a rich, coconutty, cinnamon scented milk that was simply divine. It was so good that I forbade my fiancé from using it on cereal, because that would be a “waste”!

Making it is so easy, just the same as regular almond milk. Cover the coconut, chia seeds, dates and cinnamon with 2 cups water in a covered container. If using extract, add it too, but if using the vanilla paste, add it after you strain the milk, so you don’t strain out the vanilla beans. Soak the almonds in a separate covered container. Soak overnight or about 8 hours. After soaking, pour coconut and water into a blender, adding another 2 cups of water to make 4 cups total. Drain and rinse the almonds, then add to the blender. Blend on high until frothy and the almonds are well blended.

Almonds and coconut soakingBlended Almond Milk.

Now here comes the fun part, or the hard part, depending on how you look at it. I have found that the best and easiest way to strain the almond milk is to use a nut milk bag. However, you can use a fine mesh strainer, cheese cloth, or any other method you can think of. Hold the nut milk bag or strainer over a large container, and pour the milk mixture in slowly. Now pick up the nut milk bag and gently squeeze it, straining the milk into the container below. Squeeze until you can’t squeeze anymore. Then squeeze some more. You should feel like you are trying to draw water from a rock. But the drier you get the almond pulp, the easier it is to turn it into almond flour (which I will make a post on tomorrow!)

Pouring Almond Milk into a Nut Milk BagSqueeeeeeeze that Nut Milk Bag!

After all that squeezing, you can reward yourself with a hand massage nice cool glass of ccinnamony, coconutty, almond milk!

Coconut Almond Milk

Cinnamon-Scented Coconut Almond Milk

Based off the recipe from Square One Kitchen

Cover the coconut, chia seeds, dates, vanilla (if using extract add at end) and cinnamon in two cups water. In a separate container, cover the almonds with water. Soak both coconut and almonds overnight or for at least 8 hours. Pour coconut and water into blender, adding another 2 cups. Drain and rinse almonds and add to blender. Blend on high, then strain using a strainer or nut milk bag.

Advertisements