Cinnamon Almond Milk

Ever thought about how annoying it can be when almond milk only lasts 3-4 days? We may have come up with the perfect solution.
When added to food, cinnamon slows down bacterial growth and food spoilage, making it a natural food preservative. We have been testing this recipe over the past few month and have come to the conclusion that our almond milk will last 5-6 days. Yay!! No more almond milk wastage!!

 300g organic almond
 2 medjool dates
 Pinch of Himalayan sea salt
 5 cups of filtered water
 1 tbsp ground Alba cinnamon

1. Soak your almonds in water for 12 hours or overnight with pinch of salt. The salt helps to deactivate the enzyme inhibitors and bring the almonds to life.
2. Thoroughly clean the soaked almonds in water and then strain.
3. In a high powered poor processor add the soaked almonds, Himalayan sea salt, dates and cinnamon.
4. Blitz until the almonds are finely ground.
5. Add the filtered water and blitz for 1 minute until it is all combined and creamy.
6. Pour the mix into a nut bag and squeeze all of the almond milk until only the dry almond are left.
7. Pour into a milk jug and keep in the fridge for 5-6 days

 A note from Particle:
You can use the almond byproduct in place of almond meal in most recipes. If you have a dehydrator it will take you around 12 hours to dry at 40 degrees.

Share this post