Hi friends! Have you ever had store-bought almond milk? Have you ever glanced at the ingredients in that store-bought almond milk? It’s not pretty! The rule of thumb I try to follow is that if I can’t pronounce the ingredient and/or it’s not something I would typically find in my kitchen, I don’t eat it.
Homemade almond milk tastes better, uses less than a handful of ingredients that you can actually pronounce and is super easy to make! The almonds need about 12 hours to soak in water, this allows for easier digestion. The almonds are then rinsed and placed in a blender with 4 cups of fresh water (don’t use the same water that the almonds were soaking in) and a softened and pitted date.
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Blend until smooth then use a nut bag or cheesecloth to strain the milk. Now it’s time to use your muscles and squeeze as much of the milk out as you can! Add vanilla extract to your milk and you’re done! Cover and store in the fridge for 3 to 5 days. You can also freeze in an ice-cube tray to add to smoothies! Since cows milk is out of the question for me, I find it helpful to have almond milk on hand to use in recipes where I don’t want to use coconut milk. Hope you enjoy!
A smooth sweet almond milk to enjoy straight from the glass or however you'd like!
- 1 cup raw almonds
- 8 cups water
- 1 tsp vanilla extract
- 1 date, softened and pitted
Place almonds in a bowl with 4 cups of water. Cover and allow to soak for 12 hours.
Place a pitted date in a small bowl with warm water for at least 5 minutes. Drain and rinse the almonds. Place in a blender along with 4 cups of water and the softened date. Blend until the almonds have turned into a fine grain like texture.
Strain the milk through a nut bag or cheesecloth. Squeeze until all the liquid has been removed from the almond pulp.
Stir the vanilla extract into the milk. Keep milk in the fridge for 3 to 5 days or freeze in ice cube trays for later use.
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