There are two ways I prefer to make almond milk. One recipe takes longer and is more involved, yields a larger portion size but costs less; the other is very quick and easy but a little more expensive.
In my household, we do not drink pasteurized milk; we typically drink almond, coconut or hemp milk and occasionally, raw cow or goat milk. It is very difficult for our human bodies to digest pasteurized milk as opposed to when it is in it’s raw form; this is because the act of pasteurization actually kills important enzymes and good bacteria that help our body break down and absorb it’s nutrients, plus it’s a much dirtier industry in general. Raw milk, from pasture-raised, grass-fed cows has even been called a completely balanced food!
I don’t like to buy the milk substitutes you often see being sold in cartons at grocery stores because most of the time they are full of synthetic vitamins and dangerous additives that can cause harm and build up in the body. This is why making your own almond milk is much safer; you know exactly what is in it.
*Makes around 4 cups
What you will need:
A sieve, cheese cloth or sprouting bag
Large BPA-free container for storage in the refrigerator
1 tsp. organic vanilla extract or 1 vanilla bean chopped
2 – 4 pitted Medjool dates (feel free to substitute raw honey, grade B maple syrup etc.)
1/4 to 1/2 tsp. freshly ground cinnamon
1 cup raw almonds (soaked ahead of time overnight)
4 cups filtered water
Combine all ingredients into the blender; turn to the highest setting and blend for 1 minute or until you can no longer see large pieces. Use your sieve (or whatever you have on hand) and pour the mixture through.
*Note: If you are using a sieve, you will need to push the almond mush down to squeeze the milk out and through; with the sprouting bag or cheese-cloth you will want to gently squeeze the material tight around the pulp to drain the milk through.
Now just pour into your storage container to keep in the refrigerator. The almond milk will separate but this is normal; just remember to shake it up again when you plan on using it. You can also reuse the almond pulp in cookies, muffins, homemade granola, crackers etc.
(Quick & easy method)
What you will need:
1 tbsp. raw (not roasted) organic almond butter
1 cup filtered water (warmed to help break down the almond butter)
1/4 tsp. organic vanilla extract
1 pitted date (or preferred natural sweetener)
A couple dashes of fresh cinnamon
Throw everything into the blender for 1 minute and it is ready to serve!