For this recipe you'll need a jelly bag or a cheese cloth, as well as a good blender.
I prefer to keep my almond milk plain, just almonds and water. However, there are many fun things you can add to the milk to make it more fun. Suggestions in the recipe below. Also, almonds aren't the only nut that makes a great non-dairy milk. Try Brazil nuts for a healthy dose of creaminess and Selenium (antioxidant mineral), or cashews for silky goodness. I like almonds because of their high vitamin E and biotin content (aka healthy skin and hair) Tip for using the leftover pulp below...
Prep Time1 minutemin
Cook Time7 minutesmins
Total Time8 minutesmins
Course: Drinks
Cuisine: American
Servings: 4
Author: Jenné
Ingredients
1cupalmondssoaked overnight with purified or
spring water
4cupspurified or spring water for blending
extra fun additions: datesmaple syrup, coconut nectar, cinnamon, vanilla bean, vanilla extract, carob powder, cacao/cocoa powder.
Instructions
Place soaked almonds in a high speed blender, and add the 4 cups of water. Replace the lid and blend until smooth. Set the cheesecloth or jelly bag over a large bowl or wide mouth jar, and use your clean hands to squeeze the liquid through the bag/cloth. Do this until only dried almond pulp. Bottle the almond milk and use within 4-5 days.