Homemade Almond Mylk
Almond milk is my weakness. I go through around 3-4 cartons a week between my smoothie & baking obsessions. I FINALLY decided to give homemade milk a try & I CANNOT believe it took me this long. Look at this beautiful milk & the pulp it left behind <3 I also love the fact that you can flavor it however you feel. Of course cinnamon & cacao made the list.
These recipes would not have been successful without the amazing nut bag from Ellie's Best. Order your nut bag for a discount using the code "rvafit".
Here are some tips for using your nut bag:
-Your new nut milk bag will arrive inside out. We recommend using the bag this way, with the seams towards the outside, to prevent small particles from lodging in the seams making cleaning more work!
- Before first use, wash bag in warm water and unscented soap, then air dry.
-To help the bag keep its shape, you can take a wire hanger and form it to fit inside the bag so it stretches the bag out while it dries. This will prevent the bag from staying crinkled up from twisting and squeezing
Ingredients (makes 4 cups)
•2c organic almonds
•6c filtered water (to make it more thick, use less water)
•Any spices or sweeteners you desire!
1. Soak almonds overnight in a tightened container (not in the fridge). Make sure to cover the almonds completely with unfiltered water. The longer you soak them, the more creamy the milk.
2. Rinse almonds with fresh water and add them to the blender.
3. Add 4 cups of filtered water to blender and blend on high for 2 minutes. You can grate if their are large chunks of almonds.
4. Prepare your nut bag (I use Ellie's Best The Bigger Better Nut Bag) and place over a bowl.
5. Pour the almond mixture through the nut bag over the bowl and let liquid flow through then squeeze the excess milk out of the pulp.
6. Save pulp for nut balls, cookies and lots of other goodies you can make.
7. Place strained almond liquid back into the blender with your favorite spices (I added 1 tbs cacao and 1 tbs cinnamon).
8. Blend on high for 2 minutes.
9. Seal tight in jug or mason jar in fridge for up to one week.