Homemade Almond Milk Horchata
This was my first time making almond milk horchata and it won't be the last!
Servings: 5 cups
Calories: 391kcal
Ingredients
- 2 cups raw almonds
- 4 cups water
- 1/4 cup to 1/2 cup honey make it as sweet as you'd like
- 1 tablespoon cinnamon
- 1 tablespoon vanilla
- pinch salt
You'll also need:
- A lot of cheesecloth, bowls and jars to store the almond milk.
Instructions
- Soak 2 cups almonds with water in a bowl. Make sure the water covers the almonds. Cover and leave the almonds overnight or for 24 hours. They will get nice and plump!
- The next day, strain and rinse the almonds. Set them aside in a bowl.
- In a blender combine almonds and 4 cups fresh water. If you're blender is smaller, you can blend separately... 1 cup almonds and 2 cups water. Blend for about 1 to 2 minutes, until the almonds are broken down into fine pieces.
- Strain the mixture through a cheesecloth, twist the cloth to get as much milk as out possible. You can strain 2 more times until the almond milk is completely smooth.
- Return the strained milk to a clean blender and add in 1/4 cup honey (more if you want!), vanilla, salt and cinnamon. You can add more salt and cinnamon if you want too. Blend again to incorporate all of the ingredients.
- Pour into glass jars and refrigerate for up to 3 days.
Nutrition
Calories: 391kcal | Carbohydrates: 27g | Protein: 12g | Fat: 28g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 17mg | Potassium: 412mg | Fiber: 7g | Sugar: 16g | Calcium: 173mg | Iron: 2.3mg