While we’re getting used to being parents, I’ve invited a few of my darling blog pals to stop by and share a post or two with you! I’m so grateful for the awesome folks who have been helping out, and today we get to hear from Christina of Sweet Lavender Bake Shoppe. Here she is!
Hey guys…and gals! Christina Main here. I’m so excited to be taking over the lovely Chelsea’s blog for the day! I’m such a nerdy fan of hers, it’s not even funny. Maybe it is. Maybe the joke’s on me. Oooops! Anywho, I’m the overly talkative voice behind Sweet Lavender Bake Shoppe – a little ‘ol blog I call home, which encompasses all things life, love and passions, and most importantly- FOOD! Oh food, how I love thee. Can I get an “amen”?
I wanted to share a really fun and pretty easy recipe for Honey Spiced Almond Milk with you all today! I’m SUCH a fan of almond milk – I literally drink it all day errryday. I will admit though, I don’t always make my own, but when I do, I always lightly sweeten it with the unrefined and beloved sweetener of choice – honey.
*Insert “The Most Interesting Man in the World” voice when you read that last sentence.*
So this almond milk…after I made it – totally reminded me of one of my other favorite beverages in all the land, horchata! What?! Almond horchata?! Score. I didn’t even mean for the flavors of this almond milk to mirror horchata so well, but shooooooot did they! Who am I to stop what’s gloriously being done. Hold on a sec, let me back up a tad… After trying my hand at homemade almond milk for the first time, I knew I was hooked. Who knew making your own was so dang easy (and so good for you too)? Yeah yeah Christina – so easy you can’t get your butt in the kitchen and make it more often. This is true. I am what we call, LAZY to the MAX. Or just getting to be really, really pregnant! HA!
But ok, back to this new flavored drink! So I made regular almond milk (errr my roasted “regular” almond milk) and it was delicious and all…but you know me, can’t leave well enough alone. After a few weeks of drinking my first version something had to be done. So as I was getting ready to make another batch for the week I thought to myself, “SELF! Let’s kick it up a notch!”
Sometimes my inner dialogue is Emeril Lagasse.
And so I did! Having officially entered into the Fall season I was already thinking about pumpkins and apples, cinnamon and gingery spices, warm vanilla and chai tea lattes. So when rummaging through my ridiculous spice cabinets for some inspiration (that seem to go into Narnia and need a hefty cleaning and sorting out!) I knocked over the pumpkin pie spice container (which almost shattered EVERYWHERE) and thus this dream was born. I really should organize that dang cabinet.
I wanted a slightly sweeter milk this time around, but because I am always trying my absolute hardest to avoid the white stuff, I added some organic raw honey. Goodness gracious. In my mind, this new drink would be like the perfect autumnal almond spiced milk beverage. But upon tasting my husband and I said to each other, “This tastes just like horchata!” I mean, it really does! Which is fine by me – I happen to LOVE that stuff! I could guzzle down that amazing drink until my tummy hurt!
This almond milk is also amazing in smoothies, DELICIOUS as can be in coffee or tea (hello faux chai tea!), and of course, perfect as is over ice. I’ve been guilty of drinking a glass with dinner and then taking a few swigs right out of the bottle while cleaning up for the night. Ooops. I can’t help it! It’s so so good!
Of course, if you’re really sensitive to sweeteners, please feel free to leave the honey out, or substitute with your preferred sugar alternative.
Whatever the case though, make one batch of this and prepare to “Fall” in love! See what I did there?
HONEY SPICED ALMOND MILK
Makes approximately 6-7 cups
For printable recipe, click here
2 cups raw almonds (skins on)
2 cups boiling filtered water
2 teaspoons pumpkin pie spice
1/4 cup organic raw honey
pinch sea salt
4 cups filtered water
1. In a medium bowl, add your whole almonds, pumpkin pie spice, honey, and sea salt. Skins are totally fine on almonds! Bring 2 cups of your filtered water to a boil and pour over your almonds. Cover bowl with plastic wrap (my bowl included a lid, so that’s what I used) and let sit on counter for at least 1 hour, but longer is really better. (I let mine sit for 4 hours).
2. Next, add your bowl of soaked almonds and spiced water to a blender or food processor. Puree on high until frothy, white, and creamy- about 2-3 minutes.
3. Pour mixture into a large bowl and add remaining 4 cups of filtered water. Whisk and stir together- making sure to really break up the almond puree that was created while blending. Let sit 5-10 minutes.
4. While that is resting, get out another large bowl and add a fine mesh sieve. This will catch most of your almonds. For a smoother milk, you can line your sieve with cheesecloth. If you need some pictures to help you understand better, click here.
5. Slowly pour or spoon your mixture through the sieve (and possible cheesecloth) into your large bowl. When all the liquid has been added, press your almond paste with a spatula against the sieve, to get out even more liquid. I did this with a rubber spatula- just gently but firmly pressed over and over all around the almonds. You’ll be surprised how much more liquid is in those babies!
6. When you feel you’ve adequately pressed, get out a clean/dry tea towel and dump your almond solids into it. Remove cheesecloth (and discard) if you used, and wrap towel up like a package. Over your bowl of milk, squeeeeeeeeze and twist your towel! Yep, even more liquid will come out! I had my husband do this part because he’s WAY stronger than I am!
**Do not discard those almond solids! Place into an air tight container and store in fridge or freezer to use later. How do you use? Add to cooked oatmeal or make into oatmeal itself by pouring hot water or (gasp) almond milk over it! Sweeten as desired. You can also use in your granola, puree into smoothies, or add a yummy nutty kick to your pancake or waffle batter with a few tablespoons added!
7. Finally, carefully pour your milk into pitchers and store in the fridge for up to one week! Make sure you shake before using, each time. MmMmmMmm!
So that’s it friends!! The easiest and possibly yummiest good for you drink you might ever make. So hope you enjoy. Thanks Chelsea for trusting me with your blog!
Thanks Christina! For more delish recipes, be sure to head over to Sweet Lavender Bake Shoppe.