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.
