Cinnamon Vanilla Almond Milk – Recipe of the Week
By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
Making your own almond milk is easy, fun and healthy. Almonds are rich in the antioxidant vitamin E, healthy mono-unsaturated fats, protein and fiber (many of these nutrients will remain in the strained paste so save it for baking post-Reboot).
When Rebooting, almond milk should be consumed in small amounts.
Ingredients
- 1 tsp ground cinnamon
- 1 tsp vanilla (alcohol free extract)
- 2 cup (275 g) raw almonds
- 4 cups water
Directions
- Soak almonds overnight in a bowl adding enough water to cover; peel skin off almonds.
- Drain and rinse.
- Divide ingredients and blend in 2 batches, adding about 2 cups water to 1 cup almonds.
- Strain blended almond milk through a fine mesh strainer or cheesecloth. (Set aside almond paste and save for baking)
- Chill or serve over ice.
Servings: 2
Serving Size: 8 oz
Calories: 830
Fat: 71 g
Trans Fat: 5 g
Cholesterol: 0 mg
Sodium: 0 mg
Carbohydrates: 32 g
Fiber: 18 g
Sugars: 6 g
Protein: 30 g