Homemade Almond Milk
Nut and seed milks were use for centuries in Europe, Asia and by the American Indians, and they are still used throughout the world as an easily digestible milk.
Milk made from Almonds are excellent sources for calcium, magnesium and vitamin-E.
Almond milk has a fresh, creamy, and milky consistency and a is rich flavor. Drink it straight from the bottler, use it in smoothies or in cold or warm drinks. Almond milk is also a really delicious alternative to the coconut milk in Golden Milk and Golden Milk Shroom.
Dates and a little vanilla adds zest to the milk. You can leave out these two flavors, and the milk will still be amazing, but if you add them, the taste is lifted to unbelievable wonderful level.
Yields about 3 cups almond milk.
1 cup raw almonds, soaked overnight
3,5 cups water (not your soaking water)
1 tsp. pure vanilla powder or the beans from 1 whole vanilla.
6 dates, pitted and soaked overnight (optional)
Drain and rinse the soaked almonds.
Add all ingredients to your blender and spin on high for a few minutes.
Once all your almonds have been liquefied, strain your milk using either jelly strainer or a cheesecloth placed over a large pitcher.
Let the milk drip.
Squeeze all liquid out of that almond meal.
Enjoy it as it is or use it in smoothies or hot drinks.
Keep it in a sealed bottle or in a jar with clip fastening.
The almond milk will keep in the refrigerator for up to 5 days.
Shake before each use.