Breakfast is my main chick. My main steeze. My main squeeze. My major.
But so many times I skip breakfast, decide to eat a cup of coffee instead, sit at my computer and next thing I know it it’s noon and I’m so angry. I’m hangry.
So, in 2013 I didn’t have any major resolutions. I’m not good at those. But I did decide to eat breakfast more regularly. And I to travel to far away places.
One of my main problems in the morning is that I’m not that hungry. I don’t wake up ravenous; I wake up wanting water and coffee. And Instagram. I have to force myself to consume something at 8am. This banana milk a good option. It’s nutritious, tasty, and super easy to make.
I love making homemade nut milks. Sure, you can buy almond milk for $2 at most grocery stores. But I spiced this one up a bit with star anise, a vanilla bean and cardamom. It was extra delicious and extra special.
The almonds soak overnight in water with the spices and in the morning they’re drained and take a trip to the blender to get pulsed with even more water.
After the last straining, you have a bunch of almond milk you can grab out of the fridge whenever you’re feeling it.
In this instance, I used it to make banana milk.
Ohhh bananas, I luv u, like, a lot. Recently I’ve been a little obsessed with banana, and honestly have no idea why.
I got the idea for banana milk from an old Marion Cunningham cookbook I have on my shelf. Her recipe used real milk and since I don’t drink cow’s milk (I don’t love the flavor), I decided to change it up.
While I was doing some banana milk research, I learned that it’s crazy popular in Korea. A childhood staple, for some. Who knew! Cool! This commercial is all about a grown up dude drinking banana milk. And then his mother (?) or grandmother (?) starts booty dancing. If that commercial doesn’t sell you on banana milk, then I don’t know what will. I mean, banana milk is just that good!
My wish is that you make this almond banana milk and it makes you dance like grandma.
Vegan Spiced Almond Banana Milk
- 1 cup raw almonds
- 1/2 vanilla bean, scraped
- 1 star anise
- 2 cardamom pods
- 3 bananas
- In a bowl, add 3 cups of water, raw almonds, vanilla bean, star anise, cardamom pods and stir. Cover with plastic wrap and transfer to the refrigerator overnight.
- Strain the almonds, discarding the water, vanilla bean, star anise and cardamom pods. Transfer the almonds to a blender and add 3 cups of water. Blend until very smooth, 2-3 minutes. Strain the almond and water mixture using a cheesecloth and strainer. Transfer the almond milk to a glass container and keep in the fridge for up to 3 days.
- To make the almond banana milk, add 1 1/2 cups of almond milk to the well of a blender. Throw in 2 bananas and a pinch of salt; blend until nearly smooth. Divide between two glasses and serve immediately.