Love my homemade vanilla almond milk?
After seeing her post this recipe a while back, I’ve always wanted to try it and finally have the time to do it! I recently went to a vietnamese grocery store and found some amazing ingredients for supper cheap (hello coconut oil for only a dollar!). I picked up a HUMONGOUS bag of turmeric to add to smoothies and to experiment with in my cooking, so finally I have plenty of turmeric and need to put it to good use!
- 2 cups of homemade almond milk:
- 1 cup raw almonds, soaked in water overnight
- 2 cups water
- 6 pitted dates
- dash of sea salt
- Additions for turmeric milk:
- 1 tablespoon local honey, optional
- 1 tablespoon coconut oil, optional
- 1 teaspoon ground turmeric
- 1 cinnamon stick or 1 teaspoon ground cinnamon
- small pinch of black pepper and grated ginger (fresh is best)
- Blend all almond milk ingredients in a blender on high until processed.
- Strain almond mixture through a nut bag into a medium bowl to get almond milk.
- Next, simply pour all ingredients (almond milk + extras) into a small saucepan and bring to a light boil, whisk to combine ingredients. Reduce heat to low and simmer for up to 20-30 minutes.
- Strain the milk if you have large pieces of ginger, cinnamon, peppercorns, etc. To serve, add honey or a dash of cinnamon.
- Enjoy warm is best!
It really does taste good warm or cold…
for a frothy latte type milk try blending it with coconut oil in a blender afterwards!
If you haven’t heard of this powerful anti-inflammatory spice, you are in for a real treat. Turmeric originated in India and Indonesia. It started out being used as a common dye because of its gorgeous bright orange hue, before transitioning to medicinal use once it’s therapeutic properties were discovered. It has been used as a stomach and liver aid in India, and has a wide range of medicinal use in ancient Indian medicine for it’s anti-inflammatory, anti-tumor, antibacterial, antioxidant, and antiviral capabilities. AKA, this is one powerful spice, y’all. There are many studies being conducted in medicinal research currently studying these powerful properties of turmeric.
It comes from the root of the curcuma long plant and it is very orange, peppery, warm and bitter in taste. It is famous for being one of the main ingredients used in curry.
Nutritionally, it is an excellent source of iron and manganese, and also contains moderate amounts of dietary fiber, vitamin B6, and potassium.
This almond milk tastes so heavenly you’ll want to start making it in huge batches…I’m already planning my next batch! The creaminess of the almond milk made with dates and cinnamon paired with the ginger and turmeric is a winning combo. ‘Nuff said. Try it for yourself.