There are few things that I love more than Almond Milk. I use it as the base of the vast majority of my smoothies, as a substitute for milk in coffee and tea and as the base of many of my homemade ice cream recipes.
The good news is that you can easily make almond milk at home. The finished product is richer than store-bought varieties and you have full control over what goes into it.
Here's a basic, delicious recipe with 3 possible twists:
Ingredients:
Base:
- 16 oz unroasted, unsalted almonds
- 6 cups filtered water
- pinch of salt
- For Chocolate: 1/4 cup cacao powder mixed in 2+ tablespoons of hot water so powder dissolves
- For Vanilla: 1 tablespoon vanilla extract
- For Cinnamon Spice: 1 tablespoon pumpkin pie spice
Directions:
1. Rinse almonds in a colander.
2. Soak almonds in a large bowl overnight in filtered, cold water and cover with a cloth or dish towel.
3. In the morning, rinse almonds one more time.
4. Use a high-powered blender to blend almonds, water and salt on high for about 30-40 seconds until well blended.
5. Pour mixture into a nut milk bag over a large bowl and squeeze until all liquid is extracted.
Enjoy!
Anya Kaats & Suja Juice
