Homemade Almond Milk
Confession: I don't like almonds.
I'd be the one guilty of eating around them in trail mix and even avoiding them if they're in a chocolate bar. Sometimes though, you need a little break from cow's milk to heal your gut before re-introducing it again (preferably this time, raw and grass-fed!). For this reason, I decided to give almonds another chance, only this time, in milk form.
I quickly grew to love it and it's become an almost weekly routine of mine. After playing with different recipes and ratios, I finally came up with one that was just right for me. It is an easy and delicious addition to smoothies, homemade granola, or all on its own! Plus, you know exactly what is going in your body while avoiding unnecessary additives and sugar that you would be getting in store bought versions. You can't go wrong!
1 1/2 cups raw almonds
4 cups filtered water
1 tablespoon Celtic or Himalayan salt
4 medjool dates, pitted
1 vanilla bean, sliced lengthwise, seeds scraped
1/4 teaspoon cinnamon
1/4 teaspoon Celtic or Himalayan salt
(optional: 1/3 cup cocoa powder for chocolate almond milk - my fave)
Soak almonds overnight (or 7-8 hours) with enough water to cover by a couple inches along with 1 tablespoon of salt.
Drain and rinse almonds.
Place almonds, filtered water, and dates in blender and mix on high for a couple of minutes.
Pour contents in a nut milk bag (very necessary) over a bowl and squeeze until you can't squeeze no more!
Rinse blender, pour milk back in and add vanilla bean seeds, cinnamon, and salt (and cocoa powder if using). Blend until incorporated.
Pour into an airtight pitcher and chill.
Enjoy within 5 days.
*Please note that almond milk separates. Don't be alarmed like I was when I opened the fridge the next day, ha! Just give it a good shake :)