Recipes

Recipe: Best-ever homemade almond milk

Recipe: Best-ever homemade almond milk

Image: Greta Podleski

Recipes

Recipe: Best-ever homemade almond milk

Unlike the typical store-bought variety, this almond milk packs extra flavour with sweet dates, vanilla extract and a hint of cinnamon.

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INGREDIENTS

  • 1 cup raw natural almonds
  • 6 cups cold filtered water, divided
  • 2 pinches sea salt, divided
  • 3 pitted dates or 2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract 
  • 1/2 tsp cinnamon

 

DIRECTIONS

1 Place the almonds in a glass bowl and cover completely with 2 cups of the water. Add 1 pinch of the sea salt to the bowl. Refrigerate and let the almonds soak for at least 12 hours or up to overnight. Drain the almonds and rinse well.

2 Place the soaked almonds, 3 cups of the water, the dates, vanilla, cinnamon and remaining sea salt in a high-powered blender. Blend on the lowest speed for about 10 seconds; gradually increase the speed to high and blend for 1 full minute.

3 Use a nut milk bag (or a fine-mesh sieve lined with a couple of layers of cheesecloth) to strain the milk. Squeeze or press down on the almond pulp to extract as much liquid as possible. Discard the solids.

4 Thin the almond milk with with up to 1 cup of the water to reach your desired consistency. Transfer the milk to an airtight container and chill until cold. The almond milk will last about 3 days stored in the fridge.

Makes: 4 to 5 cups


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Excerpted from  by Greta Podleski. Recipes Copyright © 2017 Greta Podleski, Photography copyright © 2017 Greta Podleski. Excerpted by permission of Granet Publishing Inc. All rights reserved.

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Recipe: Best-ever homemade almond milk

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