Vanilla Almond Milk
People often ask me, “What does homemade almond milk taste like?” I always tell them it’s tasty and light, and it’s what real almond milk should taste like . . . almondy. I like simple almond milk. We go through this pretty quickly in our home so an extra batch always makes sense. Add a pinch of salt to have it last up to five days; it’s usually gone by day three for us. This milk is packed with nutrients, healthy fats and vitamin E, which is a powerful antioxidant. Add this to your coffee and favorite recipes. Or if you’re like me, drink a small glass before bed to help support better sleep.
Yields32 Ounces (946 ML)
Ingredients
- JUICING LINE UP
- 1 1/2 cup (218 G) RAW ALMONDS
- 1/4 teaspoon VANILLA EXTRACT
- PINCH OF SALT
GET JUICING!
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Add the almonds to a bowl with enough water to cover them, and soak them overnight.
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Drain and rinse your soaked almonds. Use a strainer to make it easier. Add 4 cups (946 ml) of fresh cold water to the bowl with your soaked almonds.
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Stir the almonds, water and vanilla together. Turn on the juicer and slowly add the mixture to the hopper through the small opening of the lid until all the mixture has been run through.
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Pour your milk into a 32-ounce (946-ml) mason jar. With a pinch of salt, the milk keeps in the fridge for 3 to 5 days.
TIP:
Make sure you soak your almonds. This makes a nice creamy almond milk and prevents damage to your juicer.
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