Walnut Cinnamon Milk

By Mia Rigden, HCTP January 2014

Walnuts give this creamy milk a warm, nutty flavor and cinnamon helps regulate blood sugar levels. Use the milk in your morning coffee, with granola, in a smoothie, or on its own.



  • 1 cup walnuts (feel free to substitute other nuts here – almonds, cashews, pecans, a combo…get creative!)
  • 4 cups filtered water
  • Sea salt (just a dash)
  • 1 tsp vanilla powder or extract
  • 1 tsp Ceylon cinnamon


  1. Soak nuts overnight in filtered water.
  2. Drain nuts and add to a high-speed blender with sea salt, vanilla, and cinnamon. Blend on high for about 2 minutes. Pour through a nut milk bag or cheesecloth into a bowl and transfer to a jug. Save pulp for cookies, cakes, or crackers.
  3. The milk will keep in your refrigerator for 3–5 days. You’ll be able to smell when it has gone bad.

Note: Forget to soak your nuts? No sweat. You get more nutritional value out of the nuts when you soak them longer, but soaking in hot water for 5–10 minutes will do.

Mia Rigden is a holistic Health Coach and creator of RASA, her holistic wellness coaching business. Through RASA, Mia shares recipes, meal plans, and healthy lifestyle habits with an individualized approach, creating every program and recipe with the goal of helping her clients find what works for their bodies, preferences, and lifestyles. You can find more on TheRASALife.com and on Instagram @The_Rasa_Life.


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