Sprouted Almond Cardamom Milk
4.7(409 ratings)Letting almonds rest damp for a day after soaking starts the sprouting process and gives the milk a sweeter, less astringent taste. Cardamom is a natural partner, adding a floral lift that makes a plain glass feel special. Serve it cold, or pour it over sliced fruit as a simple breakfast.
- Hands-on
- 15 min
- Soak
- 1 day
- Total
- 24 hr 15 min
- Serves
- 4
- Level
- Moderate
Method
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Step 1: Soak the almonds in water for 12 hours, then drain, rinse and leave them in a colander covered with a damp towel for another 12 hours.
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Step 2: Rinse the almonds again. Most will show a tiny swelling at the pointed tip, a sign they have begun to sprout and are ready.
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Step 3: Crush the cardamom seeds lightly, then blend them with the almonds, water, dates, lucuma and salt on high for about 90 seconds.
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Step 4: Strain through a nut milk bag, squeezing well, and taste. Add a pinch more cardamom if you want it stronger, then blend briefly to mix.
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Step 5: Chill for at least 30 minutes before serving so the flavours settle, and keep sealed in the fridge for up to three days.
Same technique, different aisle
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