I make this recipe for my family every Christmas and it always goes down a treat. I like to make the almond milk myself from scratch but it works just as well with shop bought milk.
Soak your almonds for 6-8 hours overnight in filtered water. This process is absolutely essential to soften the nuts and it also unlocks more nutrition from the nut.
After the soaking time, drain the nuts, rinse them and discard the soaking water.
Add the almonds to a blender with 3 cups of fresh filtered water and blast on high for a minute or two until smooth and creamy. If you want your milk a little runnier add more filtered water until you get your desired consistency. This doesn’t need to be strained as the milk comes out very smooth but for a super smooth milk, strain with a nut milk bag.
Place your nut milk bag in a large bowl and pour the milk through it. Lift up the nut milk bag containing the nut milk with your hands and allow the milk to drain through it into your large bowl. Use your hands to gently squeeze the remaining liquid from the bag.
Combine your almond milk with honey, spiced and vanilla in a small saucepan and heat gently while mixing until heated through.
Serve in mugs with an extra light sprinkle of fresh nutmeg, a stick of cinnamon, and homemade mince pies!