For several years now I have been telling students in our healthy eating classes that I would make my own almond milk. That I had heard how easy it was. Somehow I just never gave it a try. However a recipe I wanted to make called for almond pulp left over from making almond milk. So I broke down and did it! Now I am making it regularly to use in hot cocoa, in chia porridge and more.
- 1 cup raw almonds, soaked in water overnight or for 8 hours
- 3 cups filtered water or young coconut water or a combination of the two
- 2-4 pitted Medjool dates (soak in water if they are hard)
- ½ to 1 whole vanilla bean, chopped (or ½-1 tsp vanilla extract or vanilla powder)
- ¼ tsp cinnamon
- pinch of Himalayan crystal salt
- Drain and rinse the nuts.
- Place them in a high speed blender and blend on high for 60 seconds or so, until there are no chunks of nuts.
- Place a nut milk bag or cheese cloth in a large bowl or pitcher.
- Pour milk into the bag or cloth.
- Squeeze the bag or cloth until all the milk is in the bowl/pitcher and you are left with just the nut pulp in the bag.
- Save the pulp for other recipes. (You can dehydrate or freeze it if you won't be using it right away.)
- Pour milk into a jar with a tight fitting lid.
- Keep in refrigerator.
- Shake well before using.
- Use within 5 days.
- To take it to the next level add one or more of the optional ingredients to the blender along with the nuts.
I would love to hear your versions, or how you use your fresh nut milk. Leave a comment and share the knowledge.