Almond Milk
Servings Prep Time
4Cups 20Minutes
Passive Time
12Hours
Servings Prep Time
4Cups 20Minutes
Passive Time
12Hours
Ingredients
  • 1cup Raw Almonds
  • 3cups Filtered Water
  • 1Tbl Coconut CreamOptional
  • 1Tsp Vanilla ExtractOptional, but use real extract, not vanilla flavor if you add vanilla
  • 1pinch Sea SaltOptional
Instructions
  1. Soak your almonds in water for about 12 hours. Overnight is perfect because then you don’t feel like you’re waiting on the almonds.
  2. After soaking is complete, rinse your almonds in a strainer.
  3. Add all ingredients to a high speed blender. I used a Vitamix and ran it on 5-6 for around two minutes. You won’t be able to liquify it completely, but it should be smooth and creamy other than the pulp that settles to the bottom.
  4. Set up your straining device over a large bowl. I used a mixing bowl with a pouring spout to make it easier to transfer to a carafe.
  5. Slowly pour mixture from blender through straining cloth. I used a spoon to gently move the pulp around so the liquid could get through.
  6. Take the cloth bag off of the legs and tie the top shut. Slowly squeeze and twist the bag (from the top down) until you have extracted all of the liquid and a lumpy, almost dry pulp remains in the bag. Refrigerate the pulp in a sealed container for other use.
  7. Pour your milk into a carafe with a lid and store in the fridge.
Recipe Notes

I used my first batch sparingly over the course of a week in my coffee, chicory and chai lattes.  Now that I can make it quickly, I plan on using it everywhere I would use milk.  It made for the best smoothie ever and our lattes were absolutely delicious.

 

Share this: