Vanilla Almond Milk
Our fridge is always stocked with almond milk. I use it every morning in my smoothie and my husband uses every morning in his coffee. I’m very particular with the almond milk that I buy because I’ve found that so many of them have added ingredients that I don’t need or want. So, whenever I have time, I like to make my own. Its super easy and tastes better than any almond milk you can buy at the market. The flavors in this almond milk remind me of a delicious Mexican drink called “horchata”. It’s sweet, creamy and full of rich flavor from the cinnamon and vanilla bean. It will keep for about a week in the refrigerator (but it’s usually gone within couple days at our household).
Ingredients:
- 1 cup raw almonds
- 3 cups water
- 4 dates, pitted
- 1 vanilla bean, chopped
- 1 tsp vanilla extract
- Pinch of salt
- ½ tsp cinnamon
- 1 nutmilk bag (see below for the one I use)
Directions:
Place almonds in a glass container or bowl and fill with water until almonds are covered. Soak almonds for at least 8 to 10 hours or overnight.
After 8 to 10 hours, drain the almonds and add them to a blender. Pour 3 cups of purified water into the blender, followed by the dates, vanilla bean, vanilla extract, salt and cinnamon. Blend on high until smooth, about 1-2 minutes.
Place a nut milk bag into a large bowl. Pour almond mixture into the bag then lift to strain. Squeeze the bag until all of the liquid is out. Then transfer the almond milk to a glass bottle and store in the refrigerator. Shake before using.
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