Almond Honey Cinnamon Milk, Healthy Vegan Breakfast Recipe
by Tarla Dalal
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Elegantly flavoured and pleasing to the palate, this Almond Honey Cinnamon Milk is a glassful of goodness!
It is easy and cost-effective, yet tasty and brimming with nutrients. After several trials, we have arrived at the perfect blend of ingredients, so we suggest you go with it without any modifications.
Since whole cinnamon is blended with the almonds, you get a really rich flavour. It doesn’t taste good with cinnamon powder, so stick to the cinnamon stick! We have used honey as a natural sweetener, but vegans can go for maple syrup instead.
Almonds are rich in omega-3 fatty acids, which help maintain blood cholesterol levels. It is also a great source of protein and high calcium , making this a wonderful choice for everybody including kids.
You can also try Saffron Cardamom Almond Milk or Chocolate Almond Milk .
- Combine the almonds, cinnamon, honey, vanilla essence and ¾ cup of cold water in a mixer and blend till smooth.
- We have used whole cinnamon stick instead of cinnamon powder, as it gives a correct taste and consistency to the milk.
- We recommend a high quality a bullet blender or a vitamix. If the quality of the blender is not good it will not be smooth and there will be small almond pieces left. We have also not strained the milk.
- Refrigerate till use and serve chilled. It lasts good in the fridge for 3 days we have tested it.
Nutrient values (Abbrv) per glass
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