Simple homemade almond milk that’s creamy, lightly sweet and oh so satisfying! Perfect for cereal, baking, in a smoothie or drinking straight alongside a yummy baked good. Be creative with your combos! Add some turmeric to create a sweet golden elixir. Add some lavender buds for a sweet floral taste. Add some cardamon or nutmeg for a grounding earthy flavour – seriously the sky’s the limit with this sweet blend.
However, if you want to keep it simple then here's what you do:
1 cup raw almonds, soaked overnight, drained and rinsed
3 cups filtered water
2 medjool dates, pitted and soaked
1 tsp coconut oil
1 tsp vanilla extract or powder
Pinch of sea salt
Step One: Soak the almonds overnight.
Place your almonds in a bowl and submerge the almonds with filtered water. Put them aside to soak overnight.
Step Two: Drain the almonds.
Drain the almonds through a colander or a fine mesh strainer and give them a quick rinse with new filtered water.
Step Three: Add almonds to blender with filtered water.
Place almonds in a blender with 3 cups of filtered water.
Step Four: Puree.
Turn the blender on low for 20 to 30 seconds to chop the almonds, then slowly turn the mixer up to high speed and puree until the mixture is white and frothy.
Step Five: Strain.
If using a nut milk bag, place the bag over a large bowl. Pour the liquid into the bag, and then thoroughly squeeze to separate the milk from the pulp.
If using a cheesecloth, place 2 to 3 layers in a fine mesh strainer set over a bowl. Pour the mixture into the strainer. Carefully wrap up the cheesecloth and squeeze to separate the milk from the pulp.
TIP: You can dry out the leftover almond meal to use in baked goods. Turn the oven on its lowest heat setting, spread the pulp in a thin layer on a baking sheet, and bake until dried out.
Step Six: Add other ingredients and blend again.
Rinse out the blender and pour the nut milk back in. Add your pitted dates, coconut oil, vanilla, and sea salt and blend again.
Step Seven: Enjoy!
Pour into a large glass jar and secure with a lid. Your almond milk can be stored in the fridge for up to 4 days. Since homemade almond milk does not contain stabilizers, natural separation will occur. Shake or stir before serving.
TIP: You can substitute the almonds with other raw nuts. A few of my favourites include cashews, pistachios, brazil nuts and hazelnuts.