Elevate the look and taste of your milk by infusing it with herbs. This almond milk has a beautiful, but subtle lavender flavor.
I recently started adding some dried lavender to my homemade almond milk and I really love it. Besides the delicious flavor, lavender is a well known calming flower that has been used for anxiety, insomnia, depression, and tummy troubles. If you’re an anxo-type like me, lavender may be the perfect addition to your homemade milk. I use this lavender milk on my granola, or when I have hot milk before bed to help send me off to sleep.
This milk has a beautiful, but subtle lavender flavor and definitely makes my milk seem fancier.
I used dried lavender which you can find at your local health food store in the tea section. You could also dry your own by tying up a bunch of lavender and hanging it upside down for a week or so until it dries completely. These look really beautiful around the house too, and will make everything smell amazing! Any extra dried lavender could be used for a lovely lavender bath, tea, scones, or even in your homemade skin products like facial scrubs. So it’s definitely worth having some dried lavender in your pantry.
Step by Step Guide to Making Homemade Lavender Infused Almond Milk
1. Almond Preparation:
- Begin by placing the almonds in a large bowl. Pour in enough filtered water to completely submerge them.
- Let the almonds soak overnight. This softens them, which aids in achieving a smoother texture for the milk and also enhances the almond flavor.
2. Blending Process:
- The next day, drain and rinse the soaked almonds.
- Place the soaked almonds in your high-speed blender.
- Add in the filtered water, ensuring it covers the almonds.
- Sprinkle in the dried lavender, ensuring it’s evenly distributed for a consistent flavor.
- Add the dates, which provide a natural sweetness to the milk.
- Sprinkle in the cinnamon, vanilla essence, and a pinch of sea salt. These add depth to the flavor profile of the milk.
- Secure the blender’s lid and blend the mixture for about 45 seconds, ensuring it’s thoroughly mixed.
3. Straining the Milk:
- Place a nut milk bag over a large bowl. If you don’t have a nut milk bag, a fine-mesh strainer or a cheesecloth will also work.
- Carefully pour the contents of the blender into the bag or strainer, ensuring you capture all the liquid.
- Gently squeeze the nut milk bag to extract as much milk as possible. Continue this process until no more milk can be extracted. You’ll be left with almond pulp in the bag, which can be saved for other recipes or composted.
4. Storing:
- Transfer the strained almond milk to a sterilized glass bottle or jar. Using sterilized containers ensures the milk stays fresh and free from contaminants.
- Secure the lid tightly.
5. Refrigeration:
- Place the bottle or jar in the refrigerator. The almond milk will stay fresh for up to 4 days. Before using, give it a good shake as natural separation might occur.
Enjoy!
PrintLavender Infused Homemade Almond Milk
Elevate the look and taste of your milk by infusing it with herbs. This almond milk has a beautiful, but subtle lavender flavor.
- Prep Time: 5 mins
- Soaking Time: Overnight
- Cook Time: 5 mins
- Total Time: 0 hours
- Yield: 7 cups 1x
- Category: Dairy Free Milk
- Method: Infusing
- Cuisine: American
Ingredients
- 6.5 cups filtered water
- 1.5 tsp dried lavender
- 2 dates
- 1/2 tsp cinnamon
- 1 tsp vanilla essence
- pinch sea salt
- 1.5 cups soaked almonds
Instructions
Procedure
1. Almond Preparation:
- Begin by placing the almonds in a large bowl. Pour in enough water to completely submerge them.
- Let the almonds soak overnight. This softens them, which aids in achieving a smoother texture for the milk and also enhances the almond flavor.
2. Blending Process:
- The next day, drain and rinse the soaked almonds.
- Place the soaked almonds in your high-speed blender.
- Add in the filtered water, ensuring it covers the almonds.
- Sprinkle in the dried lavender, ensuring it’s evenly distributed for a consistent flavor.
- Add the dates, which provide a natural sweetness to the milk.
- Sprinkle in the cinnamon, vanilla essence, and a pinch of sea salt. These add depth to the flavor profile of the milk.
- Secure the blender’s lid and blend the mixture for about 45 seconds, ensuring it’s thoroughly mixed.
3. Straining the Milk:
- Place a nut milk bag over a large bowl. If you don’t have a nut milk bag, a fine-mesh strainer or a cheesecloth will also work.
- Carefully pour the contents of the blender into the bag or strainer, ensuring you capture all the liquid.
- Gently squeeze the nut milk bag to extract as much milk as possible. Continue this process until no more milk can be extracted. You’ll be left with almond pulp in the bag, which can be saved for other recipes or composted.
4. Storing:
- Transfer the strained almond milk to a sterilized glass bottle or jar. Using sterilized containers ensures the milk stays fresh and free from contaminants.
- Secure the lid tightly.
5. Refrigeration:
- Place the bottle or jar in the refrigerator. The almond milk will stay fresh for up to 4 days. Before using, give it a good shake as natural separation might occur.
