I'm completely in love with almond milk. It’s healthy, dairy-free and has a fabulously silky texture that makes my taste buds rejoice. Top that off with having healthy fats, calcium and iron (all excellent for pregnant women and breastfeeding moms) and you have a winner.
The problem? Finding premade almond milk that is additive, preservative and generally speaking, crap-free. I mean, we’re talking almonds and water. Can it really be that difficult? The answer is sadly both yes and no. No, it’s not hard to make – I’ll show you that below – but yes it’s difficult to keep for long periods of time hence the additives found in store bought versions.
So, if you’re like me and looking for something in its natural most delicious form, this quick homemade almond milk recipe is a must try. No special equipment like nut bags (yes I said nut bags) required. Just some basic ingredients, standard kitchen tools and a desire to have something delicious. I promise, you will not be disappointed.
I have included a basic recipe along with some simple add-ins you can use to spice it up a bit. Put your own spin on it and make it fabulous!
1 cup almonds
2 cups water
½ vanilla bean ( ½ teaspoon all natural vanilla extract)
pinch of salt
Add-Ins (Optional Additions)
Pinch of Cardamom
Pinch of Cinnamon
1 tablespoon orange zest
Place your almonds and dates in a bowl and cover with about ½ inch of water. Cover the bowl with a kitchen towel and let soak overnight or for a minimum of 6 hours (I like to keep mine soaking in the fridge but it's not necessary). Soaking your almonds not only prepares them for blending but breaks down the tannins and activates the positive enzymes in the nuts making the nutrients easier to digest.
Drain the water and rinse the nuts. Place the almonds and dates in a blender with two cups water, ½ vanilla bean, and a pinch of salt. If you like your almond milk a bit thinner, add an additional cup of water. If you’re spicing it up, here is where you would include your “add-ins” like cardamom, cinnamon, or fresh grated orange zest. Blend the ingredients until the liquid is smooth.
Once the mixture is blended take a thin napkin or dish towel and lay it in a bowl. Pour in the almond milk.
Gather up the edges of the towel/napkin and begin to twist it, squeezing out all of the milk.
Pour the milk into a glass container and place in the fridge. Once chilled pour a glass and enjoy! The chilled milk can stay in your fridge up to three days.
Don’t let anything go to waste. Immediately use the almond meal in morning pancakes to add a wonderful fibrous punch or to any of your baked goods.