Almond milk has become so popular over the last few years, which is amazing! I used to drink a soy milk latte every morning, but drinking all that soy milk really concerned me. I have since kicked my coffee habit, and Ash has switched from dairy milk to almond milk in his morning mocha. He still drinks the highly sweetened store bought version, but I think its a step in the right direction.
Almond milk is definitely a ‘staple’ recipe. I make about 3 batches of almond milk a week. I use it in cooking, baking and smoothies. I love pairing it with cacao for a decadent smoothie – recipe coming soon! I’ll be sharing some recipes in the future for using up the left over almond milk pulp.
- 4 cups water
- 1 cup raw almonds, soaked overnight
- Soak almonds overnight.
- Add almonds & water to a blender, and blend on high until completely smooth (I use a Vitamix).
- Strain blended mixture with a nut milk bag (or cheesecloth) into a bowl or jar.
- Option 1: Strain by squeezing the mixture in the nut milk bag by hand until there is no more liquid left, just almond fibre.
- Option 2: Let your nut milk bag hang over a bowl somewhere in the kitchen for a few hours. Strain whats left by squeezing until theres no more liquid left, just fibre. I like this option because it takes less time and produces less foam.
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