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i have been enjoying this almond milk far too much to not share it with you. there are two ways to make it; one quicker than the other, both very tasty.
i drink the toasted coconut almond milk straight from the jar (if no little eye’s are watching), add it to smoothies, use it to make hot cocoa (i like use 2 Tablespoons of Ghiradelli Double Hot Chocolate mix, a shot of espresso and 1 cup of the steamed milk ), and also golden spiced tumeric milk.
love love love
Toasted Coconut Almond Milk
Author: Amy Gerber
Recipe type: Beverage
Serves: 6 cups
Ingredients
- 1 cup almonds - soaked in 2 cups water and a pinch of salt overnight
- 1 cup coconut - toasted
- 6 cups water
- ¼ teaspoon salt
- ½ teaspoon vanilla
- a squeeze of agave, honey, maple syrup or other sweetner - optional
Instructions
- Directions for the easy way:
- Soak almonds overnight. Drain, rinse, and place in blender. Add other ingredients and blend for a couple minutes. Stain through a nut bag into glass jar and refrigerate.
- Directions for the not as easy way:
- Soak almonds overnight. Drain, rinse and place in blender. Add coconut. Add 2 cups of boiling water and pulse a few times. Let set 10 minutes. Add remaining 4 cups of water, salt and vanilla. Blend 2 minutes. Strain through nut bag into a glass jar and refrigerate.
- Best if used within 5 days
tayeso i tried the “easy” way yesterday morning and it is delicious! when i have a little more time i want to try the toasted coconut one! would you post your golden turmeric milk!? and do you just use any turmeric or is there a specific brand you like to use? thanks amy, i just love your blog!!!
Amyso far i’ve just used tumeric from the store – i’ll try and get the tumeric milk recipe up next