Almond Milk
I never liked the ones you bought in the store so I decided to try to make some, and this is much much better. I'm trying to stay healthy, and stay away from sweeteners, and the dates give it that sweetness.Its perfect. I love it with milkshakes, and just to drink.
Almond Milk
I never liked the ones you bought in the store so I decided to try to make some, and this is much much better. I'm trying to stay healthy, and stay away from sweeteners, and the dates give it that sweetness.Its perfect. I love it with milkshakes, and just to drink.
Cooking Instructions
- 1
Place almonds in a large bowl or cup and cover with enough water to come an inch or two above the almonds. Allow to soak for 8-48 hours (I usually do them over night)
- 2
Rinse and drain almonds under cold water.
- 3
Place almonds into a high speed blender with 4 cups of filtered water, date, and vanilla. Blend on high for 1-2 minutes or until you have a nice, light, frothy, almond milk.
- 4
Line a fine mesh strainer with a double layer of cheese clothe and slowly pour almond milk through.
- 5
Once all the milk has drained through the bottom, squeeze out the remaining solids* to get every last bit of milk.Store in the fridge.(Up to Five days.) Makes 4 cups.
- 6
Save the leftover almond 'meal'. You can lightly toast it the oven and then use it as a toasty, high fat and protein crunch on top of oatmeal, yogurt, or as a light snack. You can also experiment with baking with the meal, jut as your would almond flour.
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