Even though this has become trendy only in the last few year, I have been a huge fan of non-dairy milk for a very, very long time. I attribute part of my fantastic health to my delicious repertoire of almond, pecan, pistachio, cashew, peanut, and many other kinds of milks, that I don’t buy, but make at home instead.
The last addition to this list is quinoa milk. The first time I tried it (just a few weeks ago), I soaked the quinoa overnight but did not sprout it, so I had doubts about drinking it. Could it be toxic? I lived to tell the story, but the next time I made it, I decided to sprout the seeds for a few hours first. If you don’t know this fact, sprouting seeds, grains, and legumes, usually makes them more digestible. As a bonus, sprouting the quinoa seeds also made them slightly sweet, perfect for this milk.
Sometimes I make my milks with plain water, but when I want something a bit more special I use spiced water, which adds a layer of flavor to the milk, and in my opinion, is quite delicious. The resulting milk is slightly thick and creamy, and I don´t strain it but stir or shake it before serving instead.
You may add honey -last week I added 1/2 teaspoon avocado flower honey, and it was great-, algarrobina (carob syrup), or some raw sugar. I don’t think it is really necessary, but if you have an indomitable sweet tooth, these are my suggestions.
I love to have a glass of this magic potion in the morning with 1 teaspoon maca flour, because it gives me energy to start the day, or as a mid-morning pick me up. It´s also wonderful with oatmeal, but I try to add it at the end, instead of cooking the oats in it, because I like to keep it raw to get as many healthy quinoa nutrients as I can. Sprouts in particular are full of living enzymes, so I like to make the most of them, instead of killing them in the pan.
- ½ cup quinoa
- 2 cinnamon sticks (optional)
- 4 allspice (optional)
- 4 cloves (optional)
- 2 cardamom pods (optional)
- ½ teaspoon vanilla
- ½ teaspoon ground cinnamon
- Wash quinoa and put in a bowl. Cover with water and soak for several hours (4-5). Drain the water, place quinoa in a colander and let dry overnight, covered with a kitchen cloth.
- The next day, combine the spices -except vanilla and ground cinnamon- in a saucepan, add two cups water and bring to a boil over medium heat. Boil for 5 minutes, turn off the heat and cool to room temperature. Strain and discard the spices.
- Put the sprouted quinoa in the blender, add the spiced water and vanilla, and process until smooth.
- Pour in a jar and keep refrigerated up to two days.
- To serve sprinkle the top of the milk with ground cinnamon.