Almond Milk

Making your own almond milk is a breeze in the blender. Pitted dates add a subtle flavor and sweetness but are not necessary. For variety, try adding cinnamon, nutmeg, or vanilla to your milk.

Almond-Milk-and-cookies



Makes three cups
Total preparation time: 12 hours (mostly soaking time)



INGREDIENTS

  • 1 cup whole raw almonds
  • Dash of sea salt
  • 4 cups filtered room-temperature water for soaking
  • 4 cups chilled filtered water for blending
  • 6 to 8 pitted dates (optional)
  • Pinch of sea salt


DIRECTIONS

  1. Soak the almonds for 8 to 12 hours in the room-temperature water with a dash of sea salt.
  2. After soaking, drain and rinse the almonds in a colander and squeeze them out of their newly shriveled skins. Put the skinned almonds, 4 cups chilled water, and dates, if using, in a blender and blend until smooth.
  3. Strain the almond milk through a fine sieve or a nut-milk bag (a muslin bag used to strain out the ground nuts).
  4. Serve immediately or store in the refrigerator for up to three days.


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