Almond Milk
This homemade almond milk is so good, it tastes like a vanilla milkshake. It is such a wonderful thing if you can make your own almond milk, it is difficult to find in the stores without added fillers or ingredients. It is a fun and rewarding experience!
- 2 c raw almonds
- 3 c filtered water
- 1-2 dates
- Dash or two cinnamon if desired
- Dash of vanilla if desired
- Pinch of sea salt
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Place 1 cup of raw almonds in a bowl or mason jar and cover with water. Soak for 24 hours in the refrigerator. I drain the water off and start fresh for making the milk itself. NOTE: If you don’t have time to soak the almonds, you can still make almond milk following the rest of the recipe.
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In a powerful blender, combine soaked almonds and filtered water. Blitz for 1-2 minutes or until the nuts are completely broken down. Add dates, cinnamon and sea salt and blend again until smooth.
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Now, you can stop here, and use this thick product as a kind of cream on top of your grain cereals, or on top of fruit for a lovely dessert. If you’d like to make a true “milk,” carry on.
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Strain the nut milk through several layers of cheesecloth or a nut milk bag. Squeeze out the excess moisture from the ground up almonds.
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Keep in a tightly covered container. Stays fresh for about 3 days. You can dry the nut remnants in a very low oven (200F) to make almond flour. Takes a good 3 hours. Then toss in the food processor so the consistency is right.
