Today’s recipe is a staple; Almond Milk.
Let me just say, I am not a vegan nor lactose intolerant. I love milk of all sorts but me and almond milk have a special bond. I am a huge fan of anything that is slightly nutty in flavor or anyone who carries the nutty-pizazz for that matter, no pun intended.
This homemade almond milk is easy to make and taste way better than the store bought ones. Besides its obvious benefits of making your own milk with love, which is huge – by the way, compared to the ones you buy at the store, it is creamier, frothier and you can even add your own twist to it. I like a tbsp of maca powder for a dose of superfood effect. You can add cacao powder if chocolate is your thing.
A single serving of almond milk provides 50% of your daily recommended intake of
So, let me recap.
Frothy texture, nutty flavor, super easy to prepare, healthy vision aaaaand glowing skin?! BINGO. :)
Here to Blossoming with Brilliance. Cheers.
- 1 cup almonds, soaked over night in filtered water
- 4 cups water
- pinch of himalaya salt (alternatively use sea salt)
- add ons (optional)
– 2 medjool dates, pitted
– 1 tbsp maca powder
– 1 vanilla
- Blender or food processor
- Cheese cloth or fine-mesh nut bag
- Measuring cup
- Drain soaking almonds and add them to blender.
- Add water, salt and any other add ons you may choose, into blender.
- Blend for 1 – 2 minutes until you see the water turn milky and almonds have broken down.
- Place the stainer on top of the bowl then place the cheese cloth or fine-mesh bag on top of the stainer.
- Slowly pour the almond milk on top of the cheese cloth through the strainer.
- Squeeze the cheese cloth to drain the milk through as much as possible.
- Drink up or… Store the almond milk in an airtight bottle, in the fridge.
Lasts up to 5 days
Note: Save the almond meal and use them on top of oatmeal, smoothies, or even in baked goods. I sure will be incorporating them into my upcoming recipes.