Homemade Vanilla Almond Milk

4 Mar

Almond-Complete

I was always curious about the hype surrounding almond milk, but was hesitant to try the store-bought milks because they contain fillers and other junk that I prefer to avoid. As is usually the case, I was left with no choice but to try to make my own. After tasting the outcome, I can see why everyone is up in arms about almond milk. It’s rich, sweet, nutty and just all around delicious. Not to mention really fun to make!

I researched how to make your own nut milk and I found that the nut to milk ratio was pretty much always the same. I did try different combinations of sweeteners and I found that stevia was much too strong and you can’t really achieve a smooth texture with sucanat. Maple syrup alone wasn’t sweet enough, so I added dates.

A few other things I learned are that you should use vanilla extract that doesn’t contain alcohol. If your extract contains alcohol it will give your milk a distinct alcohol aftertaste that isn’t very pleasant. This is because you’re not cooking out the alcohol. I was able to find vanilla extract without alcohol at Trader Joe’s. Another thing I found helpful was to heat the dates in the microwave for 10 seconds which made them nice and soft.

You will need to stir the milk before use.

Ingredients:
1 cup almonds, soaked for a minimum of 6 hours
4 cups filtered water
2 tbsp maple syrup
2 tsp pure vanilla extract
4 dates, softened

Directions:

  1. Drain soaked almonds and discard soaking water
  2. Combine almonds and water in a blender and blend until well combined
  3. Strain the almond water mixture in a cheese cloth or nut bag. Squeeze all the liquid out of the cloth or bag so you will be left with a clay like ball of almonds
  4. Return the strained liquid back to the blender and add in the dates, vanilla and maple syrup. Blend until the dates are well combined into the liquid.

Almond-Straining

Almond-Squeezing

As always, enjoy!

5 Responses to “Homemade Vanilla Almond Milk”

Trackbacks/Pingbacks

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