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    Chai spiced almond milk recipe

    A soothing wintry beverage, with just the right blend of spices.

    Everybody loves curling up on the couch with a nice warm drink on a cold winter’s night – and this dairy free alternative is both delicious and nutritious. Cinnamon not only gives this drink a beautiful flavour, it is also has the benefit of balancing out blood sugar levels, helping to control sweet cravings.

    Serves: 4

    Ingredients

    1 cup raw almonds


    3 cups water


    4 medjool dates, pitted


    1 teaspoon cinnamon


    1 teaspoon ground nutmeg


    1 teaspoon vanilla extract


    Method

    1. Soak almonds in water overnight. Drain and rinse.


    2. Add almonds and water to a high speed blender and whizz for 1 ½ minutes to make your ‘milk’. Strain the blended liquid through a nut bag or muslin cloth into a bowl or jug.


    3. Add your almond milk back to the blender and add the rest of the ingredients. Whizz on high speed for 1 minute or until everything is well blended.


    4. Pour the milk into a pot and gently heat on medium heat until it just starts to boil.


    5. Pour into 4 mugs, sprinkle with extra cinnamon and serve.


    This milk can be stored in the fridge for 3 days.


    Note: You can store the leftover almond pulp in the freezer to use for other recipes such as gluten free cakes and biscuits.


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