The other day I was roaming the grocery store when I passed an entire section dedicated to flavored milks. That’s right, an entire shelf! Pumpkin, eggnog, peppermint, hazelnut…the list goes on. Those flavors sound great, especially for the holiday season, but it got me thinking…if I were to drink a flavored milk what would I choose? I settled on honey, cinnamon and vanilla almond milk. Once an idea is in my head I get a bit obsessive. It’s all I can think about until I make it. Thankfully this recipe idea conveniently came to me while in a grocery store. Which meant I could buy the ingredients, head home and have the almond milk made before sunset. Oh boy, was I wrong. I got so caught up in my excitement that I forgot almond milk takes time and patience. The almonds need to be soaked for 24 hours before transforming them into milk. I did have the almonds soaking in water by sunset, but would have to wait until the following day to turn them into honey, cinnamon and vanilla almond milk.
The wait was worth it. This milk is happy dance material. The kind of yumminess that automatically makes you shake your booty. You can drink it straight up, in tea/coffee, or blend with some ice and a banana to make a bomb milkshake. Using a vanilla bean made the milk taste (and look) extra special. Vanilla beans are pricey so feel free to substitute vanilla extract for the bean.
Using a nut bag is the easiest way to drain the almond milk from the almond pulp. They can be found at most grocery stores. You may also use a few layers of cheesecloth.