Almond Milk Christmas Recipes You Should Try Today!

Almonds are known to have many benefits if consumed daily but somewhat in moderation. Among the many known health benefits of almonds some of them are that almonds are high in fiber, protein, vitamin E, and it can help lower bad cholesterol. Almonds are usually used for baking and is widely used in Malaysia as we Malaysians love to bake. Almonds are also consumed roasted and can be consumed directly in this form. However, apart from consuming almonds in it’s nut form people have been enjoying almonds in the form of almond milk which is also a substitute for vegans who do not drink cow’s milk.For those who don’t know almond milk is made by blending almonds with water and then straining the mixture to remove the solids. Alternatively, It can also be made by adding water to almond butter.

Almond milk has a pleasant, nutty flavor and creamy texture that's similar to regular milk. It can also be added to coffee and tea, mixed in smoothies which makes this one of the reasons why it is a popular choice for vegans (apart from it being dairy free) and those who are allergic or intolerant to dairy. Besides that, almond milk is low in calories if compared to dairy milk as research has shown that one cup of almond milk contains only 39 calories, which is half the amount of calories found in a cup of skim milk. So this is a better alternative for those trying to shed those extra pounds without having to sacrifice their daily milk intake. In addition, almond milk is also high in fat and protein relative to its carb content and this is the reason why it doesn't cause a spike in blood sugar levels, making it suitable for diabetics. It is easy to find almond milk in most supermarkets and can be found easily in the health food section. There are plenty of commercial brands that sell almond milk but for health reasons, it is best to choose almond milk that does not contain added sugar.

There is a growing number of people in Malaysia that use almond milk as a substitute for cow milks in many of their recipes and it is indeed delicious and at the same time nutritious!. We in Malaysia celebrate all festivals with great enthusiasm. Here are 6 easy Christmas recipes that you can make using almond milk and share it with your friends and family!



1. Vegan Eggnog

Ingredients Needed
25g of pitted dates
25g of cashew nuts
25g of dried apricots
¼ tablespoon of mixed spice
100 ml of brandy
1 vanilla pod, seeds only
1 L of sweetened almond milk
Ice, to serve
Nutmeg, to serve

Preparation Method
Soak the dates, cashews, apricots and mixed spice in brandy overnight
In the morning tip the mixture into a blender and add the seeds from the vanilla pod and the almond milk
Blitz until smooth, then pour into eight tall glasses (use a sieve, if you like) with ice and grate some nutmeg on top

Nutrition Facts: based on per serving
Fat-3g
Saturates-1g
Carbs-4g
Sugars-4g
Fibre-1g
Protein-1g
Salt-0.2g
Kcal-78



2. Healthy Banana & Peanut Butter Ice Cream

Ingredients Needed:
4 ripe bananas that are chopped into 3cm chunks and left in the freezer to be frozen
2 tablespoons of almond milk
1 tablespoon of organic peanut butter
1 tablespoon of ground cinnamon
1 tablespoon of dark chocolate, grated
1 tablespoon of flaked almond

Preparation Method
The first step to make this recipe is tip the frozen bananas and 2 tablespoon of almond milk into a blender. Blend together to create a smooth consistency. Add 1 tablespoon of peanut butter and 1 tablespoon of cinnamon, and blend again.

Taste it and add more cinnamon if needed and based on preference

After the steps above, transfer it to a freezer-proof container and freeze for 1 hr.

Lastly, take it out of the freezer and serve with grated chocolate and flaked almonds sprinkled over 1 tablespoon each

Nutrition Facts: based on per serving
Fat-6g
Saturates-2g
Carbs-24g
Sugars-22g
Fibre-2g
Protein-3g
Salt-0g
Kcal-169



3. Vegan Cupcake with Banana & Peanut Butter

Ingredients
240g self raising flour,
140g golden caster sugar,
1 tablespoon of bicarbonate of soda,
240g egg free mayonnaise,
2 large or 3 small ripe bananas that are mashed,
1 tablespoon of vanilla extract,
25g vegan dark chocolate chip

Ingredients for the Icing
The ingredients for the icing is 80g vegan margarine,
250g icing sugar,
25 ml almond milk
2 tablespoons of peanut butter

Preparation Method
Making this recipe, heat oven to 170C/150C fan/gas 31⁄2. Line muffin tins with 16 cases. Take a bowl and combine the flour, sugar, 1⁄2 tsp salt and bicarbonate of soda. Using a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined try not over mixing or your cupcakes will be heavy. Spoon the mixture into the cases and bake for up to 20 minutes.

Next, When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.

Last step is preparing the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. You should turn the mixer up and combine for a further 3 mins.

Finally, stir in the peanut butter. Last step is to pipe or simply spread the icing on top of the cakes. The muffins should be stored in an airtight container and to be consumed within 2 days.

Nutrition Facts: based on per serving
Fat-14g
Saturates-3g
Carbs-40g
Sugars-28g
Fibre-1g
Protein-2g
Salt-0.7g
Kcal-295



4. Cardamom & Peach Quinoa Porridge

Ingredients
75g of quinoa
25g of porridge oats,
4 cardamom pods
250ml unsweetened almond milk
2 ripe peaches which are cut into slices
1 tablespoon of maple syrup

Preparation Method
Firstly,put the quinoa, oats and cardamom pods in a small saucepan with 250ml water and 100ml of the almond milk. Bring to the boil and then simmer gently for 15 mins, stirring occasionally.

Next, pour in the remaining almond milk and cook for 5 mins more until creamy.

Last step is to remove the cardamom pods, spoon into bowls or jars, and top with the peaches and maple syrup.

This is a simple recipe that is also very nutritious as quinoa and oats are high in fiber and is a gluten free vegan recipe that everyone can enjoy and takes only five minutes to prepare!

Nutrition Facts: based on per serving
Fat-4g
Saturates-1g
Carbs-37g
Sugars-10g
Fibre-6g
Protein-8g
Salt-0.2g
Kcal-231



5. Vegan Mug Cake

Ingredients
3 tablespoons of dairy-free milk, recommended to use almond milk
Pinch lemon zest
1 tablespoon of sunflower oil
4 tablespoons of self raising flour
2 tablespoons of caster sugar
Pinch bicarbonate of soda
4 fresh or frozen raspberries
Coconut cream or dairy free ice cream

Preparation Method
First of all, put the milk in a microwave-safe mug then add the lemon zest and juice and leave it to sit for 2-3 minutes. It should begin to look slightly grainy, as if it has split. Then stir in the sunflower oil, flour, sugar and bicarbonate of soda and mix well using a fork till it is smooth

Next step involves dropping in the raspberries then put in the microwave on high for 1 min 30 secs or else wait till it’s puffed up and cook through.
Now you can serve this dessert with a drizzle of coconut cream or a scoop of dairy free ice cream according to preference.

Nutrition Facts: based on per serving
Fat-13g
Saturates-2g
Carbs-104g
Sugars-43g
Fibre-4g
Protein-8g
Salt-1.4g
Kcal-576



6. Salted Caramel Biscuit Bars
Ingredients

For the biscuit base
80g of porridge oats
20g ground almonds
50ml of maple syrup
3 tablespoons of coconut oil, melted

2.For the caramel filling
125g medjool dates,pitted 1 ½ tablespoon of peanut butter or almond butter
2 tablespoons of coconut oil, melted
½ tablespoons of almond milk
Generous pinch of salt

3. Topping
150g dairy free dark chocolate

Preparation Method
Firstly, heat oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment.

For the base you need to blitz the oats in a food processor until flour-like. After that add the remaining ingredients and whizz until the mixture starts to clump together. Then, scrape into a bowl, then roll and cut into 18 equal-sized rectangular bars, about 9 x 2cm. Next, place on the prepared tray and use a small palette knife to neaten the tops and sides of each biscuit. Bake it for 10 mins until lightly golden at the edges, then leave to cool.

Meanwhile, put all the caramel ingredients in the food processor you don’t need to rinse it first. Blitz until it forms smooth, shiny clumps. Use a spatula, push the mixture together, then roll into 18 even-sized balls using your hands.

Once the biscuits are cool, squash the caramel onto them and use your fingers to press it into shape and smooth out any bumps, especially around the edges as they will show underneath the chocolate coating.

Melt the chocolate in a heatproof bowl set over a pan of simmering water and make sure the water doesn’t touch the bowl otherwise, it might seize and go grainy. Carefully dip one of the caramel-coated biscuits in the chocolate, turning it gently with a small palette knife (use this to lift it out as well). It’s better to use a spoon to drizzle over more chocolate to coat it fully. Let the excess chocolate drip into the bowl and then carefully put the biscuit back on the lined tray.

Repeat this with the remaining biscuits, then chill in the fridge for at least 30 mins or until the chocolate has set. Lastly, put the biscuits in an airtight container and store in the fridge. Can be kept up to 5 days.

Nutrition Facts: based on per serving
Fat-8g
Saturates-5g
Carbs-13g
Sugars-8g
Fibre-2g
Protein-2g
Salt-0.1g
Kcal-137

Hope you enjoy these recipes!