If you’ve already mastered homemade nut milk, now is the time to graduate to the next nondairy milk level – one that involves sprucing up the mix with more interesting ingredients.
Enter: lavender rose almond milk. This recipe is a floral rendition of the vegan milk alternative. It can be used in all the places you’d normally use almond milk – oats, cereal, baked goods, smoothies, and coffee – and will add just a kiss of lavender and rose accents in which a discerning palate will surely luxuriate.
Let this lavender rose almond milk recipe be just the beginning of your trek towards flavored nut milks. Lavender and rose pair very well together and leave a delicate brush of aroma to your otherwise plain almond milk. Feel free to replace the almonds with any other nut, and if want the lavender and rose flavors to be stronger, simply add more of them, a pinch at a time.
For this recipe, I use dried lavender and dried rose petals, but you could use fresh lavender and rosewater if you prefer them. Simply replace the dried lavender with a sprig of fresh lavender and the dried rose petals with a tablespoon of rosewater.
Lavender Rose Almond Milk Recipe
Makes about three cups
- 1 cup raw almonds, soaked in water overnight
- 3 cups water
- 4 Medjool dates, pitted
- ¼ teaspoon vanilla extract
- Pinch of sea salt
- 3 pinches dried lavender
- 3 pinches dried rose petals
Drain and rinse the almonds. Add all of the ingredients into a blender and blend for 30 seconds, or until the almonds have completely broken down.
Pour the mixture into a nut milk bag over a pitcher or bowl. Squeeze the bag until all of the liquid has been filtered from the pulp. Store the pulp to use later as a base of a vegan and gluten-free cookie or cracker.
Store the lavender rose almond milk in a sealed pitcher and keep on hand for all your milk needs.