If you have ever tasted fresh homemade almond milk, we bet you will be inspired, like we were, to keep it in your refrig at all times. The good news is that it’s simple to prepare and it makes a healthy substitute for milk. The bad news is that you need to think ahead, because it’s best to soak the almonds for 6 hours or overnight. We use almond milk for our breakfast cereal in the morning, for tea, coffee and for an array of smoothies. Sometimes we just let it rip and drink it right out of the glass mason jar!
1 cup raw (not pasteurized) organic almonds,
enough filtered water to cover almonds for soaking
3 cups filtered water
generous pinch of sea salt
2-3 Medjool dates
2 teaspoons bourbon vanilla extract
a couple drops of almond extract
dash of ground cinnamon
Place the almonds in a glass bowl and cover with filtered water for 6-12 hours. Strain. Add almonds to high-speed blender with 3 cups filtered water and remaining ingredients. Blend on high speed for about 2 minutes. For the most voluptuous almond milk, let the blended mixture sit for 15-20 minutes before straining through a nut milk bag or a fine sieve-strainer.
You can save the almond meal for your chickens, your compost or put it in the freezer for RAW cookies and cakes. (see Café Gratitude cookbook for ideas) Season with more sea salt, cinnamon or almond and vanilla extract as you like. Refrigerate. Almond milk lasts about 3-5 days.