Home made almond milk and cashew milk are both staples daily in my diet! It’s so easy to make, usually I make a big batch on weekends and then as needed I make quick mini batches on week days.
I love making my own milks because I know exactly what’s going in- no GMO’s hidden chemicals, or preservatives! Sometimes I add in extras to boost flavor like cinnamon, pumpkin spice, (I’ve even added fresh blueberries!), but most times I stick to the recipe I’m sharing below!
Homemade Vanilla Cinnamon Almond Milk
I buy organic as often as possible, probably 90% of the time, because I know it matters!
1 cup raw organic almonds (soaked overnight in cool water or 1-2 hours in very hot water)
5 cups filtered water (less water for thickness, more water for thinness)
1 pinch sea salt or Himalayan salt
2 whole organic dates (these add just a touch of sweetness and are not needed if you want to leave them out) I have also substituted a splash of maple syrup.
1 tsp organic vanilla extract
Ceylon Cinnamon (and/or any other flavoring)
Other items needed:
High power blender (I use this Vitamix).
Cheese Cloth/nut milk bag.
Soak almonds overnight in water! Drain water and add 5 cups fresh water to high speed blender with soaked almonds.
Add salt, dates, vanilla, pinch of salt, and cinnamon to blender and blend until everything looks creamy and delicious.
Strain using a nut milk bag or cheese cloth. (I’ve also used clean and thin dish towels before and once I even used our Chemex! HA. Don’t recommend this but it did work… ) Place your straining cloth over a mixing bowl and pour the almond milk in. Grab the corners and then squeeze until all of the liquid is extracted into the bowl!
Transfer milk to a big jar and cover with a lid to refrigerate. This milk keeps for a few days but it’s sooo yummy when it’s fresh! Separation is natural so just give it a shake when you want to drink it.
YUMM! Enjoy and make matcha and put it in coffee and smoothies and treat your body to creamy goodness!