Homemade Almond Milk
Ingredients
- 1 cup raw organic almonds soaked*
- 3 cups filtered water
Optional flavor enhancers:
- 2-4 pitted dates 1 teaspoon pure vanilla extract, 2 teaspoons raw cacao powder, 5 large strawberries, 2 teaspoons maple syrup, 1 teaspoon ground cinnamon, pinch of sea salt
Instructions
- 1. Drain, rinse and drain again almonds that have been soaking (see below*)
- 2. Combine almonds and water in high speed blender and blend for about 1 minute.
- 3. Place a nut milk bag over a large bowl and slowly pour entire contents of blender into that bag. Lift bag, allowing milk to stream into bowl and then gently squeeze bag to release the remaining milk. Continue to squeeze until all the liquid and come out and all that remains in bag is dried almond pulp**. Do not throw away the almond pulp. See below for suggestions.
- 4. Store almond milk in glass jar with tight fitting lid for up to 4 days in the refrigerator. Freeze any unused almond milk in ice cube trays for future use.
- 5. Nut milk will separate easily so be sure to shake well before each use.
- 6. If you’d like to boost the flavor with one of the enhancers listed above, follow directions until step 2, then rinse the blender jar completely, add the almond milk + the flavor and blend on high for 30 seconds until well incorporated. Store in glass jar as instructed above.
Notes
*Soaking almonds is recommended in order to make all of their nutrients available for easy digestion. Cover almonds with cold, filtered water and soak 8-12 hours, or overnight. Continue with recipe as noted above. If you have forgotten to soak almonds in advance, use the quick method of pouring boiling water over almonds and leave them to soak for 30-60 minutes.