Refreshing Summer Roasted Almond Milk (Printable version)
A light, nutty beverage blending roasted almonds and cream for refreshing summer hydration.
# What You'll Need:
→ Roasted Almonds
01 - 3.5 oz whole almonds
→ Base & Flavorings
02 - 2 cups water
03 - 2 tbsp honey or maple syrup
04 - 1/2 tsp vanilla extract
05 - Pinch of sea salt
→ Creamy Finish
06 - 1/4 cup heavy cream or coconut cream
07 - Ice cubes
# How to Prepare:
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 - Combine roasted almonds, water, honey or maple syrup, vanilla extract, and salt in a blender. Blend on high speed for 2-3 minutes until smooth and milky.
03 - Pour 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 - Refrigerate for at least 1 hour to allow flavors to meld.
06 - Pour over ice in cold glasses. Garnish with roasted almond slivers or a dash of cinnamon if desired.
# Expert advice:
01 -
- The roasting step transforms plain almond milk into something deeply nutty and comforting, not watery or thin like carton versions
- You can tweak the sweetness exactly to your taste and control every single ingredient that goes into your glass
02 -
- The almond mixture will look slightly gritty before straining—this is normal, and the sieve will catch all those solids
- This drink separates in the fridge, so give it a quick stir or shake before pouring
03 -
- If you don't have a nut milk bag, several layers of cheesecloth work perfectly—just expect to squeeze and twist a bit more
- Don't rush the cooling step after roasting, or your almonds will release bitter oils into the milk