Refreshing Summer Roasted Almond Milk (Print)
Light, nutty beverage blending roasted almonds and smooth cream. Perfect chilled refreshment for hot summer days.
# What You Need:
→ Roasted Almonds
01 - 3.5 ounces whole almonds
→ Base & Flavorings
02 - 2 cups water
03 - 2 tablespoons honey or maple syrup
04 - 1/2 teaspoon vanilla extract
05 - Pinch of sea salt
→ Creamy Finish
06 - 1/4 cup heavy cream or coconut cream
07 - Ice cubes
# How To Make It:
01 - Preheat oven to 350°F. Spread almonds on a baking sheet and roast for 10-12 minutes, until golden and fragrant. Let cool completely.
02 - In a blender, combine roasted almonds, water, honey or maple syrup, vanilla extract, and salt. Blend on high speed for 2-3 minutes until smooth and milky.
03 - Strain the mixture through a fine mesh sieve or nut milk bag into a jug to remove almond solids.
04 - Stir in the heavy cream or coconut cream until well combined.
05 - Chill in the refrigerator for at least 1 hour.
06 - Serve over ice in cold glasses. Garnish with a few roasted almond slivers or a dash of cinnamon if desired.
# Expert Tips:
01 -
- It transforms a handful of raw almonds into something that tastes like it came from a specialty cafe
- The roasting step creates depth you can never get from store bought almond milk
02 -
- Hot almonds will make your milk taste unpleasantly cooked and bitter, so patience during cooling is nonnegotiable
- Straining twice through progressively finer sieves gives the silkiest results if you have the extra time
03 -
- Soaking almonds overnight before roasting makes them blend more smoothly and increases milk yield
- Water temperature matters too cold and the emulsion breaks, too warm and the flavor dulls