autumn spiced almond milk

This post is from the archives of my old blog. Visiting there is like visiting a house I grew up in – so much nostalgia (and so many photos of my Indiecat, who is yet to return home, sniff).
It’s not yet cool enough for this almond milk drink, but you might just want to bookmark it for later, because it’s the perfect addition to cosy cold nights. 


Yesterday I spent time with a favourite foodie friend who encouraged me to make my own almond milk. I soaked the nuts overnight, and this morning whizzed them into a beautiful, thick and creamy milk that I couldn’t stop thinking about (and sipping on) throughout the day.

Tonight I heated it, added cinnamon, nutmeg, vanilla bean paste, and a touch of turmeric, and frothed it until the top looked like marshmallows, sprinkled some cinnamon over the top and died and went to almond milk heaven.
Home made almond milk recipe from My Darling Lemon Thyme.

In the thermomix: 300ml almond milk, heated 70degrees/3-4 minutes/sp 4. Add 1/4 tsp cinnamon, 1/4 tsp vanilla bean paste, 1/8 tsp nutmeg, pinch tumeric. Blend 30 sec/sp 8
(change the spice amounts to suit your taste. serves 1)
This could easily be heated in a small pot over the stove, and frothed by hand or with fancy schmancy milk frother. 

Warm, thick, creamy spiced goodness.
The perfect autumn night treat.


Still working through these journal prompts for March.
It’s fun. 

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