Refreshing Summer Roasted Almond Milk (Print View)

Light, nutty beverage with roasted almonds, honey, vanilla, and cream. Perfect for hot summer days.

# What You Need:

→ Roasted Almonds

01 - 3.5 ounces whole almonds

→ Base & Flavorings

02 - 2 cups water
03 - 2 tablespoons honey or maple syrup
04 - 1/2 teaspoon vanilla extract
05 - Pinch of sea salt

→ Creamy Finish

06 - 1/4 cup heavy cream or coconut cream
07 - Ice cubes

# How-To Steps:

01 - Preheat oven to 350°F. Spread almonds on a baking sheet and roast for 10-12 minutes until golden brown and fragrant. Allow to cool completely before proceeding.
02 - Combine cooled roasted almonds, water, honey or maple syrup, vanilla extract, and salt in a blender. Blend on high speed for 2-3 minutes until the mixture is smooth and milky.
03 - Pour the blended mixture through a fine mesh sieve or nut milk bag into a pitcher or jug. Press firmly to extract all liquid while removing almond solids.
04 - Stir in the heavy cream or coconut cream until fully incorporated and smooth.
05 - Refrigerate the almond milk mixture for at least 1 hour until thoroughly chilled.
06 - Fill glasses with ice cubes and pour the chilled almond milk over them. Garnish with roasted almond slivers or a sprinkle of cinnamon if desired.

# Expert Hints:

01 -
  • The roasting step unlocks a depth of flavor you can never get from raw almonds, creating something that tastes like it came from a fancy café
  • It strikes that perfect balance between refreshing and indulgent—light enough for a hot day but satisfying enough to feel like a treat
02 -
  • Don't skip the cooling step after roasting—I once blended warm almonds and the milk developed this weird, grassy taste that ruined the whole batch
  • The straining process is worth being patient with, giving the bag one final squeeze makes a noticeable difference in yield and texture
03 -
  • Save the almond pulp—spread it on a baking sheet and dry it at low temperature for homemade almond flour
  • For the silkiest texture, strain the milk twice through progressively finer sieves

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