Ayurveda really knows how to do almonds! The nuts are soaked and the skins removed for easier digestion. For added sweetness without added sugar, try a chopped date or a dried fig. The spices are suggestions - please feel free to add any that you love. Enjoy this delicious, nutritious almond milk warmed or chilled.
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Ingredients
- 1/2 cup (72g) almonds whole
- natural sweetener of choice, optional
- Pinch Himalayan pink salt or any good quality salt
- Ceylon cinnamon to taste
- green cardamom powder, to taste
Ingredients
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Instructions
- Soak almonds for 4 hours to overnight in filtered water to cover. Drain and remove skins with fingers (the nuts easily slip out). Quickly rinse and drain the peeled almonds; transfer to a blender.
- Add 1-2/3 cups (400g) water, sweetener (if using), and spices. Puree until as smooth as possible, a minute or more. Taste and adjust spices as desired.
- Strain through a nut bag or leave it as it is. Transfer to a glass jar or bottle. Store in the refrigerator.