As much as I love dairy, it’s really not a friend of my tummy so I have resorted to shop bought coconut and almond milk. A glass of this doesn’t quite hit the milk quenching spot for me, until the other day when I made almond milk at home with my new nut bag. I felt so chuffed with myself! Today on the blog I share with you how I made homemade almond milk in about 5 minutes and slipped a bit of meditation into the process.
- 1 cup almonds
- 1 medjool date (or more to taste)
- 4 cups filtered water (or more to desired consistency)
- pinch of salt
- 1 tsp vanilla extract or the seeds of 1 vanilla bean, scraped
Tools to make it:
- High speed blender (I used a Vitamix)
- Nut bag (I bought mine from Amazon)
Begin by soaking the almonds in some water for 8 hours. I put mine in the fridge over night. Then drain and rinse the almonds.
Put the almonds into a high speed blender. Add the desired water, dates, vanilla and salt. Blend on high speed until you can see all the skins nice and blended.
Pour the blended mixture into the nut bag and squeeze every last drop of delicious milk out. I find this process extremely satisfying and a bit like a meditation practice.
Transfer the milk into a sealed container and store in the fridge for up to 3 days. I highly doubt it will last that long!
Since making this first batch, the almond milk production at home has become a daily practice. As soon as I make a batch of milk, I fill a container of almonds with water and place it in the fridge ready to make the next batch. When I fancy something sweet at night I heat some raw cacao, honey and almond milk and serve with a sprinkling of cinnamon. It’s the perfect dessert!