- 1 cup almonds
- 2 Medjool dates (more or less depending on your sweetness taste)
- 1–3 tsp vanilla extract (Kimber used 1 Tbsp)
- 1/2 – 1 tsp cinnamon
- Your own flavorings including (but not limited to) cardamom, nutmeg, turmeric, cacao, etc.
- Soak almonds in water overnight (enough water to cover them plus a few inches).
- Dump out water and rinse almonds with fresh water (if you use the same water it will give it a funny texture).
- Put almonds, 4 cups of water and optional flavoring ingredients in a blender (we love our Vitamix for this).
- “Blend the crap out of those”. Everything will be pulverized and the water will look milky white.
- 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.
- Pour the mixture into the bag, allowing the liquid to filter into the bowl.
- Tighten the string of the bag, wrap the string and top portion of the bag around your hand, and squeeze the milk out.
- Shake well before serving (the milk will separate when left on its own).
• 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.