Refreshing, delicious and totally worth the little bit of effort. If you were a lover of strawberry flavored milks growing up then you must try this all-grown-up version made with fresh nut milk, real strawberries, and a dash of citrusy, slightly spicy cardamom, which adds a unique depth of flavor. No artificial dyes or high fructose corn syrup here!
for the almond milk
- 1 cup raw almonds - soaked in purified water overnight
- 3 cups purified water
for the strawberry cardamom milk
- about 3 cups sliced strawberries
- ⅓ cup raw sugar (RFR tip: coconut sugar will work)
- 3 cups unsweetened almond milk
- 5 cardamom pods - green shells removed, seeds ground in a mortar and pestle
to make the almond milk
- Drain and rinse the almonds.
- Place them in a blender along with the water and blend on high speed until completely broken down.
- Working in batches, strain the milk into a bowl through a nut milk bag. Discard the strained pulp or save for future use in granola, baking, etc.
- Transfer the milk to a clean bottle or jar and keep refrigerated for up to 3 days.
to make the strawberry milk
- Place the strawberries in a medium bowl and pour the sugar over them. Toss and let macerate until the strawberries yield their syrupy juice, for at least 1 hour or overnight (the longer the better).
- Puree the strawberries together with their syrup in an upright blender until smooth. Strain the puree through a fine mesh strainer for the silkiest strawberry milk, this step is optional.
- Combine the almond milk, strawberry puree and freshly ground cardamom in an upright blender and blend until well combined and frothy.
- Pour the milk into a bottle or jar and chill very well the refrigerator. Enjoy cold.