EASY PEASY HOMEMADE ALMOND MILK


  Monday, 7.13.15


Last week I posted a pic on my Instagram about how EASY it was to make fresh, homemade organic raw almond milk...
& not to mention so ridiculously delicious!
I had quite a few inquiring minds as to the 'how' so I decided to capture my process when I made my next batch & share with you.

YOU WILL NEED :
2 cups raw organic almonds
4 dates
a dash of cinnamon / nutmeg / celtic salt / vanilla ( all optional... but i personally highly recommend )
6 cups purified water
1 nut milk bag (i use THIS ONE)

*This recipe yields 6 cups/48oz of almond milk so if this is too much for you, just cut the recipe in half to start!
my hubby & I find this to be a great amount for our family that lasts us for about 4-5 days throughout the week.

DIRECTIONS:
Soak the almonds & dates overnight (or for at least 8 hours).

Drain & rinse. Remove the pits from the 4 dates. Add in the 6 cups of purified water.

Have your nut milk bag, mason jar & cinnamon / nutmeg / celtic salt / vanilla ready!

Add in the cinnamon / nutmeg / celtic salt / vanilla to taste (i do a dash of each).
Grab your Nut Milk Bag & carefully pour the blended milk over a large bowl.

Literally squeeze & "milk" the liquid through the Nut Milk Bag until all the liquid is squeezed out.

SIDE NOTE : It leaves behind a lot of Almond Pulp.
I found these recipes helpful in case you want to use it & not throw it away!

Pour finished almond milk into a large Mason Jar, refrigerate & enjoy!
>> ps. Shake before serving! <<

I am a visual person (hence the directions above ),
however if you want the directions broken down in a straight shot,
HERE YOU GO :

1. Soak the almonds & dates overnight (or 8 hours). Drain & rinse.
2. Remove the pits from the 4 dates. Blend the almonds & dates with the 6 cups of water, cinnamon/nutmeg/celtic salt/vanilla to taste.
3. Grab your Nut Milk Bag & carefully pour the blended milk over a large bowl.
Literally squeeze & "milk" the liquid through the Nut Milk Bag until all the liquid is squeezed out.

I then pour it all into a BIG mason jar & keep refrigerated for 4–5 days. Shake before serving!

This entire process from start to finish (after the almonds/dates have soaked overnight of course)
only takes me about 10 minutes to do, too!


Hope you enjoy.
Cheers to healthy living!
xo

Ksen
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