Ingredients:

  • 1 ½ cups Raw Whole Almonds (Skin on)
  • 4 cups Filtered Water (for soaking/blending)
  • 2 cups Filtered Water (optional for thinning)
  • ¼ cup Pure Maple Syrup (Grade A Dark)
  • 1 tsp Vanilla Extract
  • Pinch Sea Salt
  • ½ tsp Ground Cinnamon (Optional)

Instructions:

  1. Toast the Almonds: Preheat oven to 160°C (325°F) or place almonds in a dry, heavy-bottomed pan over medium-low heat. Toast slowly, stirring frequently, for 10–15 minutes until the almonds are deep golden brown and highly fragrant.
  2. Cool Down: Transfer the toasted almonds immediately onto a clean plate or tray to stop the cooking process. Allow them to cool for 5-10 minutes.
  3. Initial Soak: Place the cooled, toasted almonds into a bowl. Cover them with 4 cups (1 L) of filtered water.
  4. Rest: Let the almonds soak for a minimum of 4 hours, or ideally, cover and refrigerate overnight. Soaking softens the nuts and improves creaminess.
  5. Drain (Optional): If soaking overnight, you may drain and discard the soaking water for a cleaner taste.
  6. Blend: Transfer the soaked almonds (with the fresh 4 cups of water, if drained) into the high-speed blender. Add the maple syrup, vanilla extract, and pinch of salt (and optional cinnamon).
  7. Process: Blend on the highest speed for 60–90 seconds until the mixture is hot, frothy, and milky white.
  8. Prepare the Strainer: Place the nut milk bag over a large bowl or measuring jug.
  9. Pour and Strain: Pour the blended mixture slowly into the nut milk bag.
  10. Squeeze Gently: Gather the top of the bag securely. Using steady, gentle pressure, squeeze the liquid through the bag into the bowl until only dry almond pulp remains. Do not rush this step.
  11. Adjust Consistency (If needed): Taste the resulting elixir. If you prefer a thinner consistency, stir in the remaining 2 cups (500 ml) of filtered water.
  12. Chill: Transfer the Toasted Almond Elixir to an airtight bottle and refrigerate immediately. Serve ice cold.