DIY Chai Infused Almond Milk
You’ll be delightfully surprised at the dramatic taste difference between homemade almond milk compared to commercial brands. Chai milking it for an utterly creamy, nutty beverage plus it is an ideal replacement for any dietary lifestyle.
Why you should chai becoming a DIY health nut? There is an itty bitty amount of nuts found in shelf stable nut milk brands. Commercial brands have about 2.5-5.5% almonds in their cartons while homemade has about 25% almonds in its milk.
- Reduces blood pressure
- Strengthens muscles
- Builds stronger bones
- Boost immunity
- Loaded with antioxidants
- Aids digestion
- Can reduce heart disease
- Treats nausea
Makes 1 Quart
Last for 3-6 days (depending on the temperature of your refrigerator)
- 5 cups of homemade refrigerated chai tea (see directions below)
- ½ of a cinnamon stick
- 1 cup of whole raw almonds
- nut milk bag to strain almond milk
- pinch of salt
- If using loose leaf chai tea, boil water in a tea kettle. Add 2 heaping teaspoons of loose leaf chai tea and ½ a cinnamon stick to strainer in the teapot and cover with top. Pour boiled water into teapot, and let it sit for about 10 minutes or more. You may need to brew a second batch to make at least 5 cups, so you can repurpose loose leaf chai tea and cinnamon stick. Let it cool and refrigerate in mason jar(s). If using tea bags, boil 6 cups of water in a small pot then turn off burner when water is boiling. Add 2 chai tea bags and cover pot. Let it sit for at least 10 minutes. Make sure tea is cooled before refrigerating.
- Soak nuts for at least 6 hours or overnight in a bowl submerged in 2 cups of cold chai tea.
- Drain liquid from soaked almonds and place in a large (56 ounce) blender. Then add, 3 cups of cold chai tea and liquefy nuts so it’s finely ground (almonds should be barely noticeable).
- Line a medium bowl with a nut milk bag. Pour mixture into bag and squeeze bag till liquid drains out.
For the cream of the crop, splurge with DIY chai hazelnut milk (follow same recipe above using raw hazelnuts). Leftover chai tea is super chill the next day, and it’s a tea-rrific alternative for water when cooking oatmeal or Quinoa dishes.
Warm up your tastebuds with chai infused almond milk which will surely enhance breakfast beverages, like: coffee, espresso, black tea, or smoothies. For breakfast dishes, mix into oatmeal, overnight oats, waffles, pancakes, muffins, coffee cakes or chai it in gluten-free Quinoa Porridge.