RECIPE | Cinnamon & Vanilla Almond Mylk 

Our little family LOVES fresh homemade Almond mylk , my girls especially love it in their morning smoothies. Freshly made Almond mylk is so much more creamier than store brought mylk and is full in flavour. We like to use our almond mylk for smoothies , icy poles , coffee and for cooking. Enjoy!

Cinnamon & Vanilla Almond Mylk 

1 cup raw almonds, soaked

3 1/2 cups of water 

3 pitted medjool dates , soak to soften

1/4 tsp cinnamon 

1/2 tsp vanilla paste

Pinch of salt 

Method:

Soak and cover almonds over night in a bowl of water or for about 8 hours. Rinse and drain well.

Pop the drained almonds , water , dates , cinnamon and vanilla into a blender.
Blend on high or 1-2 minutes.

Place a nut bag over a large bowl and tip the almond mylk into the nut bag , making sure the nut bag string is pulled tight. 
Gently grip the nut bag and squeeze the mylk out of the bag until all of the mylk has been released. 
Stir through salt to taste and pour the mylk into jars.
Store in the refrigerator for up to 4 days max. 

Below I will share with you my absolute favourite  Almond Mylk recipe. Coffee lovers you have been warned, it’s super addictive :):)

COFFEE , CINNAMON & VANILLA MYLK

400-450 mls of the homemade almond mylk 
1 shot of coffee (I don’t drink caffeine so I use a decaffeinated coffee shot) 

1/4 tsp cinnamon 

6 dates

1/4 tsp vanilla *optional / depending how sweet you like it.

Pop all ingredients into a blender and blend until the dates are mixed through.
Try not to drink it all at once , I dare you! 

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