Best Vanilla Cinnamon Almond Milk Recipes

Vanilla and Cinnamon Milk image

Provided by ImPat

Categories Beverages

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

400 ml skim milk
1 tablespoon honey
1/4 teaspoon vanilla extract (0r 1/2 teaspoon vanilla essence)
1/4 teaspoon ground cinnamon

Steps:

Put the milk, honey, vanilla extract and cinnamon in a small saucepan and cook stirring occasionally, over a low heat for 5-7 minutes or until warm.
Pour into mugs and serve.

Vanilla Almond Milk image

Provided by foodelicious

Time 8h15m

Yield 4

Number Of Ingredients 5

Steps:

Place almonds and vanilla bean in a bowl; add enough water to cover completely. Place dates in a separate bowl and add enough water to cover completely. Soak almonds and dates at room temperature, 8 hours to overnight.
Drain and discard soaking water from almonds and rinse almonds thoroughly. Drain water from dates and keep water to add to the almond milk, if desired.
Combine soaked almonds, vanilla bean, dates, and sea salt in a blender; pour in 3 cups water. Blend on high for 1 minute. Let sit to allow foam to subside, about 1 minute. Add remaining 1 cup water and some of the date water for extra sweetness; blend until almond milk is smooth, about 1 minute.
Place a nut milk bag in a quart-size measuring cup or large bowl. Pour almond milk into the bag and lift to drain. Gently squeeze the bag to extract as much milk as possible. Store almond milk in the refrigerator.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 13.6 g, Fat 18 g, Fiber 4.5 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 87.5 mg, Sugar 7.8 g

VANILLA CINNAMON ALMOND MILK image

Yield 3.5 cups

Number Of Ingredients 6

1 cup raw almonds, soaked in water
3.5 cups filtered water
2-4 pitted Medjool dates*, to taste (I used 2 large)
1 whole vanilla bean*, chopped (or 1/2-1 tsp vanilla extract)
1/4 tsp cinnamon
small pinch of fine grain sea salt, to enhance the flavor

Steps:

1. Place almonds in a bowl and cover with water. It's preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch. 2. Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean. 3. Blend on highest speed for 1 minute or so. 4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took me about 3-5 minutes to get all the milk out. 5. Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine. 6. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting. Enjoy with Peanut Butter Chocolate Chip Cookies for a real treat. This milk is also lovely with cereal. Notes: If your dates or vanilla bean are dry/stiff, soak in water to soften before use. You can also use another sweetener of your choice like maple syrup. Same goes for vanilla - feel free to use vanilla extract for a more subtle vanilla flavour Read more: http://ohsheglows.com/2013/01/24/my-favourite-homemade-almond-milk-step-by-step-photos/#ixzz2eVchhTvl