Tuesday, July 14, 2009

Warm Almond Drink with Spices

This tasty treat really hit the spot for me when I first brought Elspeth home. It's yet another recipe from Whole Life Nutrition. The authors call it Warming Raspberry Leaf Almond Drink. If it's hot where you are, I bet it would also be nice iced, kind of like iced chai or horchata.

The original intention behind the recipe is to 'nourish breastfeeding mothers, especially in the early postpartum stage'. Our dear friend made this for me in my 'third day crazies' stage of motherhood and it may well have saved my sanity even if it had an unquantifiable effect on my milk production.

You essentially make your own almond milk first and then make the spiced tea part of it. Thus, you could streamline by using prepared almond milk. If it is sweetened, simply omit the honey in the recipe. And if you're not a nursing new mom, it would still be delicious without the raspberry leaves, so you could further decrease the amount of time to prepare this soothing beverage.

4 c. water
1 c. raw almonds, ground to a fine powder

2 c. water
2 inch piece fresh ginger, peeled and sliced
3 sticks cinnamon
4 whole cloves
2 tsp fennel seeds
3 tbsp dried raspberry leaves

1/3 c honey or to taste

  1. Place four cups of the water in a pot with the ground almonds and cover. Bring to a boil and simmer on low for 30 minutes (still covered)
  2. In a smaller pot, combine remaining 2 cups of water with the ginger, cinnamon sticks, cloves, and fennel seeds and simmer for 30 minutes, covered
  3. Remove the pot from the heat and add the raspberry leaves
  4. Let steep, covered, for 10-20 minutes
  5. Strain the herb mixture into a blender (discard the herbs)
  6. Add the almond milk mixture to the blender and blend on high until very smooth
  7. Add the honey and blend an additional minute
  8. Strain drink through fine mesh strainer if desired (I don't bother)

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