I adore nut and seed milks and have been drinking them for years. I initially tried almond milk about 10 years ago when I was looking for dairy free alternatives after a cleanse. To my surprise, I liked it better that the cow's milk I had grown up with. I've always loved the idea of being able to learn how to make my own specialty foods and drinks so it did not take me log to get busy making own. Nut milk is surprisingly easy, quick to make and extremely customizable. Today I am sharing a basic recipe that you can spruce up in any additional ways that are calling your name (hazelnut cacao, vanilla cinnamon brazil nut, almond coconut, Sweet Matcha hemp and pumpkin seed, pistachio salted caramel) The possibilities are endless! Happy "mylking" my friends!
Ingredients:
· 1 cup raw almonds (soaked and covered overnight in cool water with a pinch of sea salt // or 1-2 hours in very hot water)
· 4-6 cups filtered water (less to thicken, more to thin)
· 1 pinch sea salt
· 1-2 whole dates, pitted (optional // or other sweetener of choice // omit for unsweetened)
· 1 tsp vanilla extract (optional)
Directions:
1. Strain and rinse soaked nuts
2. In blender, blend all ingredients until smooth, about 1 minute
3. Pour milk mixture into nut milk bag. Place bowl or pitcher underneath to catch the “milk”
4. Squeeze the bag to pull out remaining liquid from the pulp
5. Transfer to an airtight container and refrigerate and use within 3-4 days