Refreshing Summer Roasted Almond Milk (Print Version)
Creamy, nutty beverage blending roasted almonds with cream and vanilla for a refreshing summer drink.
# What You Need:
→ Roasted Almonds
01 - 3.5 oz whole almonds
→ Base & Flavorings
02 - 2 cups water
03 - 2 tbsp honey or maple syrup
04 - 1/2 tsp vanilla extract
05 - Pinch of sea salt
→ Creamy Finish
06 - 1/4 cup heavy cream or coconut cream
07 - Ice cubes
# How-To Steps:
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 - Combine roasted almonds, water, honey or maple syrup, vanilla extract, and salt in a blender. Blend on high speed for 2-3 minutes until smooth and milky.
03 - Pour 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 - Refrigerate for at least 1 hour to allow flavors to meld.
06 - Pour over ice in cold glasses. Garnish with roasted almond slivers or a dash of cinnamon if desired.
# Expert Tips:
01 -
- The way roasting almonds transforms ordinary nut milk into something with deep, caramelized notes that store bought versions never achieve
- How incredibly simple it is to create something that feels luxurious and restaurant worthy in under 30 minutes
02 -
- Blending while the almonds are still warm creates a strange bitter taste I learned the hard way after an impatient afternoon
- The almond pulp left in your sieve makes surprisingly good additions to morning smoothies or baked oatmeal
03 -
- Soaking the almonds for a few hours before roasting makes them blend smoother and releases more of that creamy nut milk goodness
- A double layer of cheesecloth works even better than a fine mesh sieve if you want it perfectly silky