A tasty and nutritious milk for both children and adults to enjoy. You can drink almond milk from a glass, dunk your gluten-free Oatmeal Raisin Cookies in it, pour it over Marvelous Muesli, or use it in most recipes in place of dairy milk.
Ingredients:
- 1 cup raw almonds, soaked for 8 hours or overnight, drained.
- 4 cups filtered or distilled water
- 4 dates, pitted
Directions:
- Place the drained almonds, water, and dates in a high powered blender. Blend on low speed then high for 1 minute or until creamy smooth.
- Strain milk through a cheesecloth or fine strainer to remove the pulp. Serve immediately, or refrigerate in a server bottle with secure lid. Shake or stir before serving. Stores refrigerated for up to five days.
Variations:
- For vanilla flavored almond milk, add 1 teaspoon pure vanilla extract before blending.
- For cinnamon flavored almond milk, add to the vanilla flavored almond milk 1 teaspoon of cinnamon (or to taste) and blend until fully combined.
- Make it chocolate milk by adding to the vanilla flavored almond milk 1 tablespoon of carob powder, cacao powder, or coco powder (or to taste) and blend until fully combined.
- For a creamier texture and nutty flavor, add to any variation 1 tablespoon of almond butter (or to taste) and blend until fully combined.
Yield:
Makes 4 (8oz) servings
* Be sure to choose raw unsalted almonds. And since non-organic nuts are often processed using artificial chemicals, look for ones that are certified organic.
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