This almond chai milk is perfectly sweet, smooth, and spicy. It tastes delicious heated up with some chamomile tea, in chia pudding, added to a smoothie, or drank right out of the pitcher. It's a simple treat I like to make often.
15 minutes
4 cups
1 cup soaked almonds
2-3 pitted dates
1 tsp vanilla extract
1 tsp each cinnamon and all spice
1 tsp each ginger and cloves
1/8 tsp sea salt
4 cups water
1. Add all ingredients to a blender and blend until smooth
2. Cover a container with a cheese cloth or nut milk bag. Pour milk over the bag and squeeze the pulp thoroughly.
3. Store in an air tight container in the fridge for 3-4 days
Enjoy!
Instead of discarding the almond meal or pulp, recycle it by using it in this recipe! Cashew Chai Energy Bites