Home Made Almond Milk

🧂 Ingredients

• 1 cup almonds
• 4 cups filtered water
• 1 date
• 1 tsp vanilla extract

Instructions

• 1 Place almonds in a large bowl or pyrex cup and cover with enough water to come
  an inch or two above the almonds. Allow to soak for 6-48 hours (I usually do
  them over night).
• 2 Rinse and drain almonds under cold water.
• 3 Place almonds into a high speed blender with 4 cups of filtered water, date, and
  vanilla. Blend on high for 1-2 minutes or until you have a nice, light, frothy,
  almond milk.
• 4 Line a fine mesh strainer with a double layer of cheese clothe and slowly pour
  almond milk through. Once all the milk has drained through the bottom, squeeze
  out the remaining solids* to get every last bit of milk.
• 5 Store in the fridge, in an airtight container for up to 5 days.
• 6 *Save the leftover almond 'meal'. You can lightly toast it the oven and then use
  it as a toasty, high fat and protein crunch on top of oatmeal, yogurt, or as a
  light snack. You can also experiment with baking with the meal, jut as your
  would almond flour.
• 7 Makes 4 cups.

Nutrition Info