Cherry Vanilla Almond Milk

  • by Robin Frey
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Light and sweet, this homemade almond nut milk is made with cherry, vanilla, and honey and is perfectly balanced for a delicious addition to a healthy breakfast or even a post-yoga snack.

Yield 12 oz
Calories 125 cal
Yield and calories may vary depending on produce used and method of extraction.
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Sweet
Savory
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Light
Bold
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Floral
Earthy

Time

Prep Time
10:00
Press To,e
03:00
Total Time
13:00

Easy to digest, almond milk has been used for centuries and has become a popular plant-based alternative to cow’s milk. This particular almond milk recipe is a real treat, with its star ingredients of cherry, vanilla, and honey, and not to mention, a secret ingredient! 

homemade cherry vanilla almond milk on a stone cutting board

Ari Sexner, Goodnature’s full-time chef and juice business consultant created this amazing nut milk recipe using our Classic Almond Milk Recipe as the base. This practice is actually a very important element in creating new, unique recipes —  Add ingredients to simple recipes, using them as a base. You can see this in action in Ari’s book, the Juicing Companion.

Ari explains why he chose the ingredients he added to the base almond milk recipe:

“For this blend, we wanted to get a bit creative, building on the base almond milk recipe. I used some slightly unconventional ingredients to incorporate into the nut milk.

Cacao nibs provide a slight familiar hint of chocolate while providing a little bit of texture without changing the color of the milk.

Cherry is the key element. It adds a beautiful pink color and it pairs well with not only the cacao, but also with the vanilla and the [secret ingredient] mint.

Honey or sorghum syrup can be used for the sweetener. They not only add sweetness, but also slight floral notes. Dates can be used if you prefer, however, that will change the color slightly.”

homemade almond nut milk on a stone surface

Why We Love This Homemade Nut Milk Recipe

This almond milk is creamy and has a pleasant, nutty flavor with a fruity, floral twist. And of course it is gluten free and dairy free.

A lot of people ask, why would you make almond milk at home when its cheaper to buy it at the store?

There are a number of reasons, but here are the ones I feel are the most important (at least to me, please comment if yours are different!)

  1. The freshness and the flavor. Everyone knows that the fresher something is, the tastier it is. How much more fresh can you get if you make it at home?
  2. It’s unique and made to your own preferences. I can guarantee you will not find anything in the store that tastes like this almond milk! Plus, you have total control of what you put in it. Don’t like mint? No problem, leave it out! Not sure you want to ingest the ingredients you can’t pronounce on the store bought carton? Make your own!
  3. The satisfaction you get from making your own. There’s something to be said for the feeling you get when you do something for yourself, by consuming something you made or by growing your own food. It’s a type of self love, and it shouldn’t be overlooked!
Ingredients to make cherry almond milk

Health Benefits

  • antioxidant
  • reduces inflammation
  • aids weight loss

Ingredients

almonds 2.3 oz 65 g 1/2 cup almonds
filtered water 9.8 fl oz 290 ml 1 1/3 cup water
cherries (pitted) 2.5 oz 71 g 1/4 cup cherries
cacao nibs 0.24 oz 7 g 1 tablespoon cacao nibs
honey (raw) 0.5 oz 14 g 1 tablespoons honey
mint (fresh) 0.12 oz 3 g 4 mint leaves
vanilla extract 0.08 oz 2 g 1/2 teaspoon vanilla extract

Directions

24 Hours Before

  1. The day before making this recipe, place the almonds in a container and fill with water to cover and soak in the refrigerator for 24 hours (max 48 hours).

Recipe Instructions

  1. Drain the water from the almonds, rinse and drain again.

  2. Blend almonds with the cold filtered water.

  3. Add the slurry to the press bag, filling no more than one-third full, then press.

  4. Whisk the vanilla into the milk.

  5. Pour the nut milk into the blender. Add fresh or previously frozen pitted cherries, sweetener (honey or sorghum), cacao nibs, and milk, then blend for about 30 seconds. The cacao nibs will give the milk a nice little texture.

Pro Tips

  • Dates can be used instead of honey if you prefer, however that will change the color slightly.

  • Sorghum syrup can also be substituted as the sweetener. It is made from the green juice of sorghum, a nutrient rich plant that is packed with vitamins and minerals.

  • For the vanilla, you can use liquid extract, paste or vanilla bean. If using the bean, process in the blender with the almonds and water.

 

 

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