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EASY, healthy Homemade Almond Milk with no unnecessary ingredients. This is the real stuff & it tastes way better! http://wp.me/p4Aygm-2iK

Homemade Almond Milk


  • Author: Kimber - www.ThePrimalDesire.com
  • Yield: 4 cups 1x

Ingredients

Scale
  • 1 cup almonds
  • water

(optional):

  • 2 Medjool dates (more or less depending on your sweetness taste)
  • 13 tsp vanilla extract (Kimber used 1 Tbsp)
  • 1/21 tsp cinnamon

(extra options):

  • Your own flavorings including (but not limited to) cardamom, nutmeg, turmeric, cacao, etc.

Instructions

  1. Soak almonds in water overnight (enough water to cover them plus a few inches).
  2. Dump out water and rinse almonds with fresh water (if you use the same water it will give it a funny texture).
  3. Put almonds, 4 cups of water and optional flavoring ingredients in a blender (we love our Vitamix for this).
  4. “Blend the crap out of those”. Everything will be pulverized and the water will look milky white.
  5. Hook the string of a nut bag, such as Gaia Guy’s (either the hemp or the cotton bag will work fine), over a cabinet knob, something similar, or have someone hold the bag for you, with the bag sitting inside a large bowl.
  6. Pour the mixture into the bag, allowing the liquid to filter into the bowl.
  7. Tighten the string of the bag, wrap the string and top portion of the bag around your hand, and squeeze the milk out.
  8. Shake well before serving (the milk will separate when left on its own).

Notes

• Only use the nutbag that you use for making almond milk. If you use it for other things, future batches of almond milk will take on those other flavors.
• Almond milk will last for a couple days in the fridge.
• FYI: The more you squeeze, the more foam will be produced.
• Flavoring – Kimber likes to use vanilla, dates, and cinnamon because she uses it for her smoothies/shakes.
• The solids left in the bag: these can be dehydrated and used in baking, granola, etc.

The Primal Desire