Homemade Almond Milk


Per a friend's request, I ventured to make my own almond milk this afternoon.  It's been on my list for a while now and I was glad to document my little experiment.  A staple in every dairy-free home, most choose to purchase almond milk from the market.  I use to as well.  Now that I am trying to incorporate raw whole milk into my diet, almond milk has taken a backseat.  I still hold a fondness for this sweet and simple drink.  It pairs so nicely with a cookie or as a substitute for dairy in baked goods.  There is a major advantage to making your own milk at home.  You can control exactly what goes in it. If you've ever taken the time look at your store-bought almond milk, you'll have noticed many additives listed as ingredients.  Sadly, these often include sugar and starches.  Another positive comes from the sprouting involved in homemade almond milk. Sprouting raw nuts breaks down the enzyme-inhibitors in the skin and allows us to fully enjoy all the nutritious benefits nuts have to offer. Bring on the good fats!

Today, I am bringing you an easy recipe that will save you money and put fresh, frothy sweet almond milk (without any yucky additives) at your finger tips.  Walk with me through this fun process and then give it a try! Happy almond milk making!


{Homemade Almond Milk}

1 cup  Almonds, fresh + raw
3 cups Filtered Water
1 tbsp Honey, organic + raw
1/2 tsp Vanilla
Pinch of Sea Salt
Pinch of Cinnamon, optional

Very fine cheese cloth or nut bag
Blender

Soak and cover almonds in filtered water for 8-10 hours or overnight. Drain and place in a high-speed blender with filtered water and vanilla. Blend for a few minutes or until liquid and smooth. Drape the cheese cloth over a bowl and gently pour the milk through it.  Lift the cheese cloth up, strain gently and press the remaining liquid out until only the meal is left.  This is the part were you will  know if you have a fine cheese cloth. If you don't the meal will seep out. Feel free to save this meal and use for baking later. With larger batches you will have much more almond meal and can use it to bake muffins, bread or cookies. Pour your milk back into your rinsed blender.  Add a dash of sea salt and any other flavor you'd enjoy, cinnamon, cocoa, lavender, chamomile, more vanilla or leave it plain.  Once finished pour into a holding glass and chill in the fridge.   In a hour, pull it out and have a little sip.  Savor and enjoy often!



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