Have you ever noticed that almost everything tastes better when it’s homemade? Cookies are best straight out of your oven, after you’ve eaten half of the batter raw – it’s a scientific fact. I made Homemade Bailey’s Irish Cream last year and I will never drink the store-bought version again!
And if we’re being honest here, we all know that no one has ever cooked better food than your mother, am I right?
The same is true for almond milk. I fell off the cow’s milk boat quite some time ago and splashed right into a big ol’ vat of almond milk.
I love the way the milk tastes like almonds but still has a great creamy texture. I use it in my tea, in my baking and on top of granola. AND, not only is it delicious and versatile, check this out – almonds also reduce bad cholesterol and lower your risk of heart disease. They are chock full of antioxidants and can even help you lose weight. Come on, that sounds pretty great, no?
I decided to make my own almond milk because I wanted to know exactly what went into it. I try to keep my consumption of preservatives and all of the other unnecessary junk in my food to a minimum. Not only that, it’s really not that difficult to do and it tastes soooo much better than the boxed version.
What you need
1 cup of almonds soaked in 3 cups of water for at least 6 hours or overnight. The longer you soak, the creamier the consistency.
2-3 cups of filtered water
A pinch of cinnamon (optional) – Cinnamon is a great blood sugar regulator so you will avoid huge swings in your energy throughout the day.
A splash of real vanilla extract (optional) – Splurge and get the good stuff because the synthetic stuff just tastes fake.
2-3 dates, pitted or a splash of maple syrup if you like it sweet
A nut milk bag- They are specifically designed for just this task! If you can’t find one you can use an old, thin t-shirt
Place almonds, water, cinnamon, dates and vanilla into a blender
Blend until smooth and frothy- approx. 2 mins.
Next, pour your liquid through the nut milk bag or t-shirt into a bowl. Let this strain until it stops dripping. Be patient here because this can take a bit of time but you don’t actually have to do anything.
Squeeze every last drop out with your hands and store in a glass bottle or mason jar.
Because there are no preservatives in this recipe your milk will last for around 5 days but you’ll use it before it goes bad, I promise.
Refrigerate and enjoy!!
Share this recipe with anyone and everyone you think would enjoy it! Give it a try and let me know how it turns out!
*The leftover pulp from your almonds can be ground to make almond flour, added to muffins or cookies, or used when you make your own granola. Simply spread the pulp on a parchment paper covered baking sheet and pop it in the oven on the lowest setting for a few hours. Check on it occasionally and give it a bit of a stir. Once dry you can grind it in your food processor and store it in your freezer until you’re ready to use it.