Friday, August 1, 2014

Homemade Almond Milk

Being the lactose intolerant gal that I am, I really pick and choose where I want to cheat and have some dairy. For everyday use, I skip the milk and half and half and lean towards using almond milk. 

No store bought almond milk will ever top the kind you can make in your own kitchen.  I like to make mine thick and creamy so it's perfect for using in my morning coffee or adding to a smoothie. 

My fav smoothie as of lately >>> Almond Milk, Banana, Dates, Kale, & Ice 

You can determine the thickness of the milk by altering the amount of filtered water that you add to the soaked almonds during the blending process. Additionally, you can sweeten the almond milk in a number of ways, my go-to method is with some dates and a drizzle of honey. I also add fresh vanilla bean and a pinch of flake sea salt to round out the flavor. 

Homemade almond milk is best consumed within 3 days so making it in small batches is best. 

Almond Milk
makes 2 cups  

1 cup raw almonds
2 cups filtered water
2 large dates
half of 1 vanilla bean
1 tsp honey
pinch of sea salt 

1. Soak almonds for 24-36 hours in water.  Once soaked, drain water. 
2. Add soaked almonds to blender with 2 cups of water and rest of ingredients.
3. Blend until smooth. Using a nut milk bag or cheesecloth, drain well. 
4. Store milk in refrigerator. Shake before using. 

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