02 Mar almond milk
Variation of Almond Milk recipe from Food & Wine Magazine
- 1 cup almonds
- 5 cups filtered water, plus some for soaking
- 4 Medjool Dates
- ½ tsp organic vanilla bean paste
- ½ tsp vanilla extract
- ¼ tsp almond extract
- ½ tsp cinnamon
- 2 pinches salt
Place almonds in bowl and cover with water. Cover bowl and let sit out at room temperature for 8 ½ hours. After 8 ½ hours have passed, strain and rinse almonds. Place almonds in blender and add 5 cups of filtered water along with the rest of the ingredients. Blend on high speed for 2 minutes. Place sieve over large bowl and line with thin cheesecloth. Pour mixture into sieve and let strain at room temperature for 30 minutes. Press down on mixture to get excess liquid through sieve. Remove almond mixture (do not throw away). After straining process is done, refrigerate for 30 minutes before drinking.
Take almond residue and place in sprayed muffin pan via a melon scoop. Freeze and add to granola, oatmeal, etc.
Fun Tip! Almond Milk Hot Chocolate:
Warm 1 cup of almond milk over low heat. Add 1 ½ tsp. of your favorite raw cacao powder for a rich and satisfying take on healthier hot chocolate! You may have to use a blender to get that yummy froth that makes hot chocolate so smooth.