Making fresh and flavorful almond milk at home can be fairly simple. Most recipes call for straining the almond milk through a nut milk bag or cheesecloth to get a milk-like consistency, but if you have a high-speed blender, you might be able to skip this step. Although the resulting milk will be thicker with some grit, it’s also easier to make and you’ll be drinking the almond skin and pulp, which contain fiber, antioxidants, minerals and other good stuff.
1 cup of raw almonds
5 cups filtered water
1-3 pitted Medjool dates, to taste
1/2 tsp pure vanilla extract
1/4 teaspoon ground cinnamon
small pinch of fine grain sea salt
1. Soak the almonds in water, covered, for 8 to 12 hours. Once ready, rinse and drain them. You may remove the skin of the almonds after they are soaked but can also leave the skin on for additional fiber and antioxidants.
2. Combine the nuts and filtered water in a high-speed blender. Blend on high speed for a minute or so or until it is smooth.
3. At this point, you can also include other optional ingredients, such as the cinnamon, sea salt, or even try cardamom or ginger. If you’re drinking the almond milk, the vanilla extract adds a delicious hint of flavor that goes well with the natural almond taste. Some people like to add dates, maple syrup, honey or other sweeteners. Once you’ve added any extras, give the milk another whizz until it is smooth.
4. If you would like, you can strain the mixture through a nut milk bag or cotton cheesecloth to give it a milk-like consistency. If you strain it, save the almond pulp to use in other recipes such as granola.Nut milk lasts for up to five days in the refrigerator in a tightly sealed container. There may be some separation in the container, so be sure to give it a stir before pouring it from the container. Enjoy!