Flavored almond milk. Because sometimes, even for those of us who prefer to think of ourselves as purists, change is good. Maybe even essential. Try any of these niftily flavored—and vibrantly colored—almond milk variations by the glassful or, as author Danny Seo suggests, over cereal, hot oatmeal, even a splash in your coffee. Certain to be a smash with the kids, especially the little princesses who deign to only think pink.–Renee Schettler Rossi
Flavored Almond Milk
Ingredients
- 2 1/2 cups store-bought or homemade almond milk, (sweetened or unsweetened)
Instructions
- In a blender, combine 1/2 cup almond milk and the add-in and blitz until smooth, 20 to 45 seconds.
- Pour in the remaining 2 cups almond milk and blend until combined. Serve your flavored almond milk warm or chilled, straight up or splashed into oatmeal or coffee.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This flavored almond milk was an easy-to-enjoy beverage. It’s a light and refreshing drink that can be a base for a variety of healthy add-ins. I offered matcha and strawberry powder to be added to the milk. It was a quick drink to make with homemade almond milk once you have the almonds soaked overnight. It was no more than a couple minutes to blend in a Vita-mix, strain, and serve with addins. I served it at room temp and have the remaining 2 cups chilling for an afternoon pick-me-up with matcha.
This is the simplest recipe humanly possible. I felt like I was transported to a trendy plant-based restaurant in California while drinking my flavored almond milk. With few ingredients and barely any effort at all, you can up your coffee, oatmeal, smoothie, and cereal game using this recipe. It’s so versatile, you could definitely swap in your favorite flavoring, even if it’s not listed!
Personally, I made turmeric almond milk and my life will never be the same. It’s so easy I don’t think I’ll ever go back to plain almond milk. Being that I used store-bought almond milk, it was a breeze to process. I started with just 1/2 cup milk and the full amount of turmeric to make sure it wasn’t clumpy before adding in the other 2 cups of the milk and blending.
I drank some right there, when it was slightly chilled, and it was weirdly soothing. I then added it into my daily oatmeal and the turmeric was really complemented nicely with a little cinnamon and sea salt. Finally, I tried it the next morning in my coffee with a squeeze of maple-flavored Better Stevia stirred in and my world was thoroughly rocked.
This basic recipe is delicious. We chose the açaí and turmeric options.
Our açaí powder is a bit coarse and didn’t create the pretty brilliant hue in the photo. It was tasty but our favorite was the turmeric, by far. Once we find freeze-dried raspberries, we’ll make that option, too.
