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Warm Spiced Almond Milk Recipe

Servings: 1 cup


  • 1 cm cube fresh turmeric (or 1/2 tsp ground. You’ll find fresh really readily at farmer’s markets or health shops)
  • 1 cm cube fresh ginger
  • 2 pinches vanilla bean powder or 1/4 bean scraped in with skin and all
  • 1-2 tsp black strap molasses (OR 2 pinches pure green stevia powder)
  • 250 ml almond milk (or milk of your choice but there’s something about the nutiness here that is gorgeous with the spices. I used Luz Almond as I didn’t have any activated almonds at the ready here, and they’re amazing – glass packed, no short cuts))


Thermomix Instructions

  • Blend everything together for 15 seconds, speed 8. Then set thermomix to 100C, 4 minutes, speed 3. Wait for the bip bip bip and presto – enjoy!

Regular Instructions

  • BLend everything on high until you can’t see bits of ginger / turmeric.
  • Transfer to a little saucepan and heat until it simmers. Turn off the heat and ewither strain through muslin if you don’t like ‘bits’, or enjoy as is.
  • Poshify with a cinnamon quil.

To make your own almond milk

  • Blend on high 1 cup almonds (activated if you can. Read here to get up to speed on that) with 2.5 cups filtered water for at least 1 minute (you can use a blender, a food processor, a stock blender or a Thermomix). Strain in a nut bag or muslin and keep the ‘meal’ for baking your next batch of brownies or heat with coconut milk and sprinkle berries and cinnamon for a grain free ‘porridge’.