Amazing Almond Milk
Store-bought almond milk just isn’t interesting to me. It tastes bland and cardboard-y. I was so excited to find “real” homemade almond milk a few years ago, and I have never looked back. This recipe makes a very luscious, deeply nourishing and satisfying drink. I think you will enjoy it!This recipe is balancing to Vata and Pitta doshas.
- blender or VitaMix
- nut bag or butter muslin
- quart glass jar
- 1 c. dried almonds raw & unpasteurized is preferable
- 3 c. water warm or hot
- 3 dates
- ¼ tsp. turmeric powder
- ½ tsp. vanilla extract or powder
- ⅛ tsp. kelp granules
- ⅛ tsp. salt Himalayan pink, sea salt, or other
- 1 tsp. rose water
- 1 tsp. ground cinnamon
- 1 Tbsp. maple syrup
- a few saffron threads
- Soak the almonds overnight in enough water to cover them plus some extra water.
- The next morning drain off the water and discard it.
- If you have the time and are so inclined, peel off the skins and discard them. If you don’t do this, there is no harm done.
- Place the almonds into a blender. Add the 3 cups of water and the other ingredients. Blend on a relatively high speed until you have a consistently thick liquid.
- Strain the mixture through a nut bag into a bowl. Make sure you get as much liquid squeezed out as possible.
- Transfer your almond milk into a quart-sized glass jar and store in the refrigerator.
- Discard the used almonds or dry them and use them as you would almond meal.
Note: You may make thicker almond milk by using 2 cups of water instead of 3 cups.