I have always bought almond milk as a milk substitute for my family. The thought of making my own never even crossed my mind as it seemed beyond my (very) basic culinary skill ability. One weekend while I was away with Elevate Retreats, the chef taught us how to make Almond Milk and I would never have believed how easy it was unless I had seen it for myself.
Aside from being really easy to make, there are many other benefits to making your own almond milk. Commercially produced almond milk is full of extra ingredients that our bodies don't need. Sweeteners and thickeners like carrageenan and soy lecithin. The commercial version is significantly watered down so you get a lot less nutrients per serving than if you make your own.
What you'll need:
- Nut Bag
- 1 cup of raw unsalted almonds
- 3 cups filtered water
- 4 small pitted dates (more of less till you reach desired sweetness)
- 1 TBS cinnamon
- 1 TBS honey (optional)
- Soak the almonds in water for 6+ hours in the fridge.
- Discard the water you soaked the almonds in.
- Add all the ingredients to your blender. Blend on high for 1 min.
- Filter the almond milk out by running it through your nut bag. Squeeze all the excess liquid out. Chill for 30 mins before enjoying. Stays fresh for up to one week in your fridge.
- Use the left over almond rind as flour for baking.