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!
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.
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.