Refreshing Summer Roasted Almond Milk (Printable)
A light, nutty beverage blending rich roasted almonds and smooth cream, perfect chilled over ice on hot days.
# What You'll Need:
→ Roasted Almonds
01 - 3.5 ounces whole almonds
→ Base & Flavorings
02 - 2 cups water
03 - 2 tablespoons honey or maple syrup
04 - 1/2 teaspoon vanilla extract
05 - Pinch of sea salt
→ Creamy Finish
06 - 1/4 cup heavy cream or coconut cream
07 - Ice cubes for serving
# How to Make It:
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 - In a blender, combine roasted almonds, water, honey or maple syrup, vanilla extract, and salt. Blend on high speed for 2-3 minutes until smooth and milky.
03 - Strain 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 - Chill in the refrigerator for at least 1 hour. Serve over ice in cold glasses. Garnish with a few roasted almond slivers or a dash of cinnamon if desired.
# Expert Advice:
01 -
- It strikes that perfect balance between nutty richness and refreshing chill that makes you want to close your eyes and sigh
- The roasted almond depth transforms what could be plain nut milk into something that feels like an indulgent treat
02 -
- Hot almonds will cook your other ingredients and change the flavor entirely, so patience during cooling is nonnegotiable
- The straining step determines texture so do not rush it or skip pressing the pulp to extract every drop
03 -
- Roast a few extra almonds and keep them whole for garnish, they add such a nice texture contrast
- If you want it extra frothy, blend it again after adding the cream just before serving