Can I offer you some Homemade DOUBLE Vanilla Creamy and Caramel-like Almond Milk? I thought so. That is what my recipe tastes like... in a "nutshell." If you are an almond milk drinker and have not tried homemade almond milk yet - I strongly recommend that you do. A big game changer for sure. It is not as hard as it may seem and I have some really great tips. Plus you can actually use the almond pulp for many other recipes. For example in healthy baking, toppings on oats or yogurt, or even makes a great topper on your favorite salad or casserole. Another tip is to put the pulp on a cookie sheet and dehydrate in the oven on lowest heat until completely dry. Run through blender or food processor to make almond flour, which can be used in recipes in place of flour.
- 1 cup raw (preferable organic) almonds, soaked in water with 1/2 tsp of sea salt (see tip)
- 3 1/2 cups filtered water
- 2-4 pitted Medjool dates, to taste (I find 2 large works well)
- 1 whole vanilla bean, chopped
- 1/4 tsp pure vanilla extract, Madagascar vanilla is nice too
- 1/4 tsp cinnamon, I like to use Penzeys Spices
- small pinch of fine grain sea salt, ties all the flavor together
1. Place almonds in a bowl with the salt and cover with water. NOTE: If possible - I recommend to soak them overnight (for 8-12 hours) in the water, but you could soak for 1-2 hours if you don't have all day, which I totally understand. TIP: The salt breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. 2. Rinse and drain the almonds and place into a blender. Next add; filtered water, pitted dates, and chopped vanilla bean. 3. Blend on highest speed for about 1 minute. 4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This can take about 3-5 minutes to get all the milk out. NOTE: You can also use a cheese cloth. 5. Rinse out blender and pour the milk back in. Add the pure vanilla extract, cinnamon, and just a pinch of sea salt and blend on low to combine. 6. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting. As you can see in my pictures that it will sit at the bottom. See pretty and so simple right. Enjoy! Pair with your favorite healthy treat, cookie recipe, or granola! Don't forget to re-use your almond pulp for more baking or a yummy topping on oats or yogurt. Or even makes a great topper on your favorite salad or casserole.