Whether you have a dairy allergy or just enjoy alternatives to traditional cow’s milk, you’ll love this versatile nut-free recipe.
Sprouted Quinoa Milk
Sprouted quinoa is highly nutritious with minerals, fiber, protein, as well as being easier to digest due to the sprouting. This milk is wonderful enjoyed raw with granola or oatmeal (like our Overnight Quinoa Recipe!), or heated up as a treat for a cold evening.
Servings 3 cups
- 1 cup sprouted quinoa
- 3 ½ cups filtered water
- 2 tbsp raw honey or maple syrup
- 2 vanilla extract
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/8 tsp grated nutmeg
- 1 tsp sea salt
Add the sprouted quinoa and filtered water to a high-powered blender. Blend on high speed for 1-2 minutes, or until the mixture is smooth and has a milky color.
Place a colander in a large bowl and line the colander with a tea towel or cheesecloth. Pour the blended milk into the tea towel and allow the milk to strain for about 10 minutes, stirring occasionally to push the liquid out. Gather the edges of the towel and wring it between your hands to squeeze the last of the milk through.
Add the strained milk, honey, vanilla extract, cinnamon, ginger, nutmeg, and sea salt back into the blender. Blend on high for about 30 seconds to combine. Serve immediately and store extra in the refrigerator for up to a week. The milk will separate when stored but just needs a gentle shake to re-combine.