Creamy turmeric honey almond milk

Almond milk is a staple in my home for many reasons—the first and most important being that I use it in 99% of the stuff I eat and drink. In my smoothies, in a lot of my baked goods, in pancakes and french toast, and in my coffee. The second reason I drink almond milk is because I’m afraid to see how my body would react if I drank regular milk. I’ve always had a bit of a dairy sensitivity and although I do consume dairy sometimes when I’m out at a restaurant or celebration, I try my hardest to stay away from it when I’m home. Plus, who doesn’t like a good, frothy and creamy almond milk late early in the morning?

Processed with VSCO with s3 preset
Processed with VSCO with s3 preset

I must have been really feeling Fall when I made this batch of almond milk because it was yellow, it was cinnamonie, and it went perfect with all my pumpkin spice treats out on the counter. If you like turmeric, and if you like honey, this recipe is for you! Some people tend to assume that making your own almond milk is hard, but the truth is that making your own almond milk is a lot more efficient than buying it. Not only is it easy peasy lemon squeezy, but you can be as little, or as much creative as you want to be! Another plus is, you don’t have deal with all of the bizarre additives or gums sometimes put in almond milk, and you will have almond pulp leftover that you can make a multitude of recipes with! So, I hope this recipe finds you well and within no time, you are sitting back getting to enjoy one of these cups of coffee too. You won’t be sorry. Enjoy!

Ingredients

  • 1 cup raw & sprouted almonds
  • 4 cups filtered water
  • 1 ½ tsp turmeric powder
  • 1 ½ tsp honey 

Directions

  1. Place almonds in a bowl and cover with water until covered. Soak for 8-12 hours.
  2. Rinse almonds and place in blender or food processor.
  3. Add filtered water, turmeric, and honey to blender.
  4. Blend on high for 1-2 minutes.
  5. Pour contents from blender into a nut milk bag and carefully drain over a larger bowl.
  6. Once the nut milk blend is completely drained, pour into a mason jar and store in fridge for up to one week.

Note:

–  Feel free to adjust turmeric and honey amounts to your personal preference.

– Make sure to shake your almond milk before enjoying it, as the turmeric tends to hang out at the bottom after sitting.

 

 

 

 

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