I use almond milk most days – actually come to think of it – I have not had cow’s milk (except for the very rare cappuccino) for many many months – I use soy or almond milk… my preference is always almond milk but it kind of curdles in my decaf so I use soy…
This recipe is simple and so fresh…. I prefer to make almond milk with just almonds and filtered water but his recipe has some ideas about what you can add to the milk. Take or leave what you like – it is all good!
4 cups soaked almonds (8 hours soaking)
4 cups filtered water
1 Tbsp vanilla
1 pinch sea salt
1 Tbsp raw honey (or agave nectar)
1 pinch cinnamon
1 Tbsp mesquite powder
Blend 2 cups of soaked almonds with 2 cups of filtered water then pour mixture through a cheesecloth or nut milk bag. This is where it gets a bit hands on as you will need to ‘milk’ the mixture through the cloth and it really is a bit like milking… Keep the almond meal for another recipe in the fridge for 1-2 days (I will use my left over almond meal tomorrow in my almond bread recipe). Repeat for the remaining almonds and filtered water.
If you’d like to add to the milk – add the ingredients you’d like and blend until smooth. Almond milk keeps in the fridge for quite a few days – I use it for my morning smoothies or in the kids smoothies.
Giving credit where credit is due…
I have used the recipe for almond milk from Jenny Ross and Doreen Virtues ‘Art of Raw Food Living’ book but there are many variations to the recipe on the web.
You can make milk from other nuts too…