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:
- Drain soaked almonds and discard soaking water
- Combine almonds and water in a blender and blend until well combined
- 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
- 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.
As always, enjoy!