Hands down, almond milk is our favorite plant-based milk. Don't get us wrong, all nut milks are pretty good, especially cashew and chocolate hazelnut milk (try this one in oatmeal or a chocolate smoothie, its life changing!), but we always tend go back to almond milk because it's versiatle, simple, and has the perfect flavor. Almond milk is also light and packed full of minerals and vitamins such as zinc, vitamin C, B6, potassium, magnesium, and so much more. Besites, who doesn't love the many flavors it comes in?
But sometimes, almond milk contains unneeded ingredients and fillers, which aren't always completely bad, but in our opinion, are unnecessary. While my sister and I aren't too picky about that, sometimes we want almond milk that is simple and clean. That is why my sister and I decided to create our own almond milk! Summer is here and the temperatures outside are soaring (were talking 87-90 degrees) so for breakfast we craved something tasty and refreshing.
The result? Homemade museli, fresh berries, and of course, homemade almond milk!
Using Ellie's Best Nut Milk Bag, making our own almond milk was easy, simple, and fun. With just a few ingredients from our pantry, we made a delicious and creamy almond milk that goes perfectly with anything. As the saying goes, homemade is always best, right? Plus, there are so many different flavors you can create when making you're own almond milk, the options are endless (chocolate, tumeric golden milk, strawberry).
We hope you'll enjoy this recipe as much as we did!
Prep time: 10 hours
1 cup raw almonds, soaked overnight or at last 10 hours
4 cups water
1-2 tsp vanilla extract
1/4 tsp cinnamon
Pinch of sea salt
3 dates, pitted and soaked, or 1-2 tbsp maple syrup
1. Place raw almonds in a bowl of water and soak overnight or for about 10 hours. If you choose dates, soak them for about 15-20 minutes, or simmer on stove to soften. Drain both dates and almonds and place in blender.
2. In blender, blend the almonds, water, dates or maple syrup, vanilla, cinnamon, and sea salt on high for 1-3 minutes.
3. After the ingredients are blendered, strain the nut milk through a nut milk bag (or thin kitchen towel if you don't have a bag) by placing the bag over a bowl and slowly pouring nut milk into it. In order to get all of the milk, gently squeeze the bag to drain all of the nut milk into the bowl. You can discard pulp or keep it for recipes, such as bliss balls, cookies, or crackers.
4. Transfer nut milk into a jar and always make sure to shake before using. It's best to drink fresh, but the nut milk can last a few days in the fridge. Feel free to add other spices, such as tumeric, nutmeg, or maca, or even more sea salt, cinnamon, or vanilla to taste. Enjoy!
Twins. 20 years old. Here to inspire, to learn and create, and share all things health and wellness related. Find recipes, our workouts and lifestyle.