Okay, I’ll admit it. For years, I frowned upon making my own almond milk (and nut cheeses, and sprouts), thinking I was edging too close to hippie-ism for my comfort level. All I could think of was a mess of sprouted almonds fermenting in my kitchen, then being liquefied in a blender and strained through multiple layers of cheese cloth; surely, it would take days to achieve the smooth, creamy consistency I had become accustomed to with store-bought versions. I mean, why bother with this catastrophe-in-the-making when I could pick up a quart of almond milk at Trader Joe’s for just a few bucks, and save myself from converting my kitchen into a real-life science experiment? No thanks.
But then my life changed. A few years ago, a colleague offered me up a glass of freshly made almond milk, and I decided to try it. The glass of frothy milk looked pretty good, but how would it taste? Imagine my surprise when, after one sip, I was dumbfounded: It was amazing. It was like a cool, vanilla-flavored milkshake made sweet by Medjool dates and thick by a handful of ice cubes. Could something that I’d always imagined tasting like sour-nuts-in-bad-soaking-water taste this good? How could I not know about this? Let’s just say that I have been making (and drinking) my own almond milk ever since, and I am here to share with you this life-changing, universe-altering recipe for the most delicious beverage ever. And, at just 50 cents a glass, it’s friendly on the budget. Enjoy!
Amazing Homemade Almond Milk
Whether whirled with frozen fruit into a smoothie or enjoyed solo anytime of day, I have no doubt that you, too, will fall for this fast, easy, and cheap alternative to store-bought non-dairy milk.
Makes 6 cups
What you need:
3 cups filtered water, chilled
2 cups ice
1 cup organic raw almonds, soaked overnight
6 fresh Medjool dates
1 tablespoon vanilla
¼ teaspoon salt
What you do:
1. Into a Vitamix or other high-speed blender, place water and ice. Add almonds, dates, vanilla, and salt.
2. Blend on high-speed for one minute. Drink immediately, or refrigerate in a glass jar for up to two days.
* Prefer plain almond milk? Leave out the vanilla and salt (which I, personally, can’t live without)
* Make a delicious hazelnut milk by substituting hazelnuts for the almonds
* If the Medjool dates aren’t fresh, soak before using
* Want a smoother almond milk? Strain the milk through a cheese cloth
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