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 only downside to almond milk is that the vast majority of packaged almond milks sold in stores contain additives. 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. Our new plant protein milks are an awesome alternative as well.
Ingredients:
- 1 cup raw almonds
- 1 tsp of vanilla extract
- 2 cups of purified water
- pinch of salt
Directions:
- Measure out 1 cup of almonds and rinse them in a colander.
- Soak them in a large bowl with at least 2 cups of water for at least 12 hours overnight.
- Cover the bowl with a kitchen towel.
- In the morning, rinse them again in the colander and put them into your high-speed blender.
- Combine with 1 teaspoon of vanilla extract, 2.5 cups water and a pinch of salt.
- Blend on high until the nuts are fully pulverized.
- Pour into your nut milk bag over a large bowl or pitcher and gently press out the milk. The pulp will remain in the bag, which you can discard.
