Vanilla Almond Milk

This has been a staple in our home for many years and a very nice alternative to prepared almond milk from the grocery store which is often not organic and full of sugar and stabilizers.  If I have plans to use it for smoothies or baking rather than a coffee creamer, I’d increase the added water to about 4 1/2 cups. The less water you use, the creamier it will be!

Cheers,

Christina

PS – the top photo is a double batch of almond milk!

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Vanilla Almond Milk

This creamy version of almond milk is a perfect to add to coffee or tea. It steams up and even foams if you're going for a latte.

Course: Beverages

Author: Christina Shoup

Equipment

• high speed blender
• nut milk bag or cheesecloth

Ingredients

• ¾ cup organic raw almonds
• 2 whole medjool dates
• 2 tsp vanilla
• ¼ tsp sea salt

Instructions

• Overnight: Place the almonds and dates in a jar or bowl and cover with water. Cover and refrigerate overnight.
• In the morning, drain the soaking water from the almonds, rinse with fresh water and drain again. Pour the almonds and dates into a high speed blender. Add 3 cups of fresh water, the vanilla and salt. Blend on high for 1-2 minutes until all the solids have been broken down.
• Line a medium bowl with a nut milk bag or cheesecloth. Carefully pour the almond milk into the lined bowl and squeeze until the liquid has strained out and you are left with a small amount of almond pulp. You can discard the pulp or try adding it to a batch of muffins or pancakes for added fiber.
• Pour the almond milk into a fresh jar and keep in the refrigerator for up to 5 days. When ready to use, you may need to give the jar a shake as it tends to separate a bit.