4/24/2012

vanilla almond milk

Hey there! I am posting one of my favorite recipes for almond milk. It is super easy to make and tastes so much better than the packaged milks you can buy in the store. Once you get into making your own milks it will be hard to go back to that other stuff. Of course if you can afford to buy fresh raw nut or seed milks go ahead and buy them. I did that last time I was in Oakland. I went to Cafe Gratitude and bought fresh almond milk everyday. It was pricey but to me it’s worth it. There are lots of additives and preservatives in the store bought stuff because it has to be able to sit in a box on a shelf. When you taste homemade almond milk I believe you will become a convert like me ;)

Almonds are high in protein and also high in fat like all nuts. They are a great source of vitamin E, calcium, phosphorus, and iron. They have significant levels of magnesium, zinc, copper, and niacin. In comparison to other nuts they have many more health promoting properties because of their nutrient content. Almonds have been used to help lower “bad” cholesterol, regulate blood pressure, diabetes prevention, and for energy. They are also widely used in skin care products. Last year I stopped using body lotion and started using pure almond oil. It has done wonders for my skin and in cooler weather has a warming effect on the body.

As I have mentioned in previous posts it is important to soak most nuts and grains to help remove their enzyme inhibitors. I typically soak almonds a minmum of 8 hours, sometimes up to 24 before I eat them. To soak them I place them in a bowl, cover with filtered water and let them sit on the counter. I change the water every 4 hours. If possible try to by organic raw almonds for this recipe. They are a bit more expensive but worth it for the nutrients and flavor. If you live in California you can get local fresh almonds from farmers markets. I buy mine in Santa Monica and they are incredible.

This recipe calls for 3 dates, feel free to use more if you like it very sweet or none at all. I don’t usually sweeten my milk but I have been for the past five days for the cleanse I am on. I use a 1:4 ratio for my milk. If you want your milk thicker use less water. Fresh almond milk is a great base for smoothies. You can use it any place you would use regular milk. You can also save the pulp for use in other recipes. I store mine in the freezer and when I have accumulated enough I turn it into raw crackers or cookies. It is very versatile. You can even use it in baking. Have fun making this simple, delicious milk. I hope you enjoy drinking your own almond milk as much as I do!

 

Vanilla Almond Milk

makes about 4 cups

 

Ingredients //

  • 1 c. raw, organic almonds, soaked overnight
  • 4 c. filtered water
  • 3 dates, pitted
  • 1 tsp. ground vanilla
  • Pinch Himalayan salt

 

Method //

  1. Blend the almonds and water in a high speed blender until all pieces are broken up. Strain the milk through a nut milk bag into a bowl. Pour the milk back into the blender and add the dates, vanilla, and salt.
  2. Blend until smooth. Pour into glass bottles or jars and store in the fridge.
  3. Keeps for 3 -4 days.

 

**A few notes on straining the milk. I use this nut milk bag. The wider the mesh in the bag the more pulp will end up in your milk. This can be remedied by using two bags, one inside the other. You can also use cheese cloth doubled over. It’s a little tricky to not have the pulp spill in to the milk but I have used this in a pinch when I could not get my hands on a bag. Depending on how much you make you own milk the bag should last a long while. I go through mine fairly quick (about 4-6 months) because I use it often.¬†Once you pour the milk from the blender into your bag gently squeeze the bag until you cannot get any more milk out of it before returning it to the blender to add your sweetener and flavor.

 

Ok, that is it for tonight! I’ll be back tomorrow for a full recap of my five day juice cleanse.

xoa

Comments

  • Lisa M

    Dear Ashley,
    thanks for the almond milk recipe…where does one buy a ‘nut milk bag’, and are there any easy-to-buy replacements?
    thanks, x Lisa

    • ashley

      Hey Lisa!

      I was thinking of you when I posted this. I just updated it at the bottom with some notes on nut milk bags. Great questions and I know others are wondering the same thing. I had trouble getting my hands on a nut milk bag in Berlin, nobody at the Bio markets knew what I was talking about. I ended up using cheese cloth. I would buy them online to make things easy on yourself ;)

      xoa

  • renee hill

    AHLEE!!! Recipe is OUTSTANDING…thank you for sharing xor’

    • ashley

      So happy to hear it Renee! Thanks for letting me know, it is so helpful to have the feedback!!

      Enjoy!

      xoa

  • Roz

    Doubled up on the recipe and made this delicious recipe last night. I drank some plain before bed and then made Wyatt’s peanut butter & banana smoothie with it this am. Delicious! I’ll try the dates next time. Question: Do you buy raw extract or powder? Which brand(s) do you prefer? THanks, Ashley!

  • ashley

    Hey Roz! Thanks for commenting! Glad you enjoyed the recipe. I always double up so I can have it on hand for smoothies.

    I buy wildcrafted vanilla powder from the company Ojio. It has the best flavor out of all the brands I have tried and I respect the company. It’s not cheap but a little goes a long way and it’s awesome to mix into other things like chia puddings, oatmeal and great for baking ;)

    Let me know what you decide!

    xoa

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