Saturday, August 24

Homemade Almond Milk

Homemade almond milk is delicious! Better than anything you can buy. To me, it doesn't have that after taste of false sweetener or fakeness that store bought almond milk can leave you with sometimes. You can use homemade almond milk in your coffee, smoothies, oatless oatmeal, for a paleo cereal or to just drink a refreshing glassful. 

Prep Time: Overnight soak of almonds
Make Time: 10-30 min
Yields: 2-3 cups of milk
Tools: Blender (Vitamix preferable), milk bag or cheese cloth (I used a cheese cloth this time, but  a milk bag is easiest to use)

1 cup raw almonds
water for soaking nuts
3 cups of water
2 dates (optional)
1/4 tsp cinnamon (optional)
A pinch of nutmeg (optional)

1. Soak the almonds overnight in water or for at least 6 hours.
2. Drain the water from the almonds and discard. Pour 3 cups of water into your blender and add the almonds, dates and spices. Blend until smooth like a milkshake.
3. Using a milk bag or cheese cloth, strain the blended mixture through it and into a glass or pitcher. You will need to gently squeeze the milk out of the milk bag or cheese cloth to separate it from the almond pulp. Depending on how much the milk bag or cheese cloth can hold, this may need to be done in stages.  
4. Save the almond pulp for making paleo muffins or breads. Recipe coming soon!
5. Store the milk in the refrigerator. Homemade almond milk will keep well in the refrigerator for three or four days. If separates just stir it up. 
6. Enjoy!

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