Fresh Almond Milk Recipe
Soak, blend & drink! Its really that simple. Fresh raw almond milk (or any nut or seed milk for that matter) tastes amazing. It’s delicious, healthy, unprocessed, economical, and there is pleasure in creating it yourself. Try this almond milk recipe as a beverage or with some homemade granola for a little healthy indulgence.
Makes 4 cups
1 cup raw almonds
4 cups water
1 tbsp maple syrup (or 2 medjool dates, pits removed)
½ tsp Nature’s Flavors vanilla extract
¼ tsp cinnamon
Soak almonds overnight or for at least 6 hours. Cover with enough water to completely submerge all the almonds by at least 1 inch to ensure all almonds will be soaking. You could even put a plate over the bowl to prevent the water from evaporating.
Once the almonds have soaked, they are nice and soft and easy to work with. Drain the water and rinse the almonds thoroughly. Now that they’ve soaked they’ve released an enzyme-inhibiting substance contained in the brown skin which can make them difficult to digest. Rinse until the light brown coloring of the water is gone for better digestion and improved nutrient absorption.
Add the almonds to your blender, plus 4 cups of water, cinnamon, vanilla, and maple syrup or dates. Blend well, until you don’t see too many small pieces. Done. Drink away! The tiny pieces of almond fiber will sink to the bottom. If you prefer, you can strain the almond fiber out using a strainer or purchase a nut-milk bag that is designed specifically for making nut milks.
Homemade raw almond milk will keep well in the refrigerator for 4 days, if it lasts that long!
Chef’s Tips: For a creamier milk, use less water.