Hi! Okay lets talk Almond milk. My heart swoons a little just saying it! Especially when the weather is cold it is soooo good in tea!
I’ve also been known to swig cup fulls of it after dinner for dessert. Yes, I’m weird. Moving along!
Maybe most of you know how to make Almond milk, and if not here’s your chance!
My beloved go to!
HOMEMADE ALMOND MILK Yields 4 Cups
Soak 1 cup Raw almonds over night. Or at least 4 hours in water.
Then rinse almonds and place your almonds in a high speed blender with
4 cups fresh water
1/2 tsp soy lecithen (for binding) if desired. You don’t have to use it if you have an aversion to soy. The milk will just separate and you will have to shake it up each time:)
pinch of salt
1/4 agave/honey/maple syrup/ 3 dates /stevia. Basically whatever sweetener you desire. Or none is fine too
1 tsp vanilla extract, if you want a vanilla flavor.
Optional 2 tablespoons coco powder for chocolate milk!
Then blend all ingredients in blender for about 2 minutes
Strain through a milk bag or cheese cloth. I don’t recommend cheese cloth, it’s super messy, but sometimes you gotta do what you gotta do!