DIY Chai Almond Milk

Learn how to make your own chai-infused almond milk in the following recipe. It's tastier, healthier, and more refreshing than commercialized almond milks.

RECIPE BELOW:
Makes 1 Quart
Last for 3-6 days (depending on the temperature of your refrigerator)

Ingredients:
5 cups of homemade refrigerated chai tea (see directions below)
½ of a cinnamon stick
1 cup of whole raw almonds
nut milk bag to strain almond milk
pinch of salt

Directions:
If using loose leaf chai tea, boil water in a tea kettle. Add 2 heaping teaspoons of loose leaf chai tea and ½ a cinnamon stick to strainer in the teapot and cover with top. Pour boiled water into teapot, and let it sit for about 10 minutes or more. You may need to brew a second batch to make at least 5 cups, so you can repurpose loose leaf chai tea and cinnamon stick. Let it cool and refrigerate in mason jar(s). If using tea bags, boil 6 cups of water in a small pot then turn off burner when water is boiling. Add 2 chai tea bags and cover pot. Let it sit for at least 10 minutes. Make sure tea is cooled before refrigerating.
Soak nuts for at least 6 hours or overnight in a bowl submerged in 2 cups of cold chai tea.
Drain liquid from soaked almonds and place in a large (56 ounce) blender. Then add, 3 cups of cold chai tea and liquefy nuts so it’s finely ground (almonds should be barely noticeable).
Line a medium bowl with a nut milk bag. Pour mixture into bag and squeeze bag till liquid drains out.

[zippers]

i've recently done this just a bit differently. first soak the almonds in water ( rinse well before soaking) then after the soak, pop skins off. measure out 1/4 c. of the soaked almonds, place them into blender with just short of a pint of already brewed herbal chai 1 medjool date, and a few drops of vanilla. blend. i like this method, as none of the tea is wasted....and no need to strain the tea-milk. the almonds are fine enough that you can really not tell the pulp is still in ....