Refreshing Summer Roasted Almond Milk (Print Version)
A light, nutty, and creamy beverage blending rich roasted almonds and smooth cream. Serve chilled over ice on hot summer days.
# Recipe Ingredients:
→ 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
# Directions:
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. Serve over ice in cold glasses. Garnish with roasted almond slivers or a dash of cinnamon if desired.
# Expert Advice:
01 -
- The roasting step transforms ordinary almond milk into something with depth and warmth, even when served ice cold
- It comes together in under 30 minutes but tastes like you spent much longer crafting it
- The cream addition makes it feel luxurious without being heavy, perfect for when you want something special but refreshing
02 -
- Do not blend warm almonds with water or the mixture will separate and develop an unpleasant texture
- A nut milk bag yields smoother results than a standard sieve, but both work perfectly well
- The milk will separate naturally in the refrigerator, so give it a good stir before serving
03 -
- Double the batch and freeze half in ice cube trays for instant almond milk later
- Warm a small amount with extra honey and cinnamon for a cozy winter variation