Dairy is not an option for me. Unfortunately, my stomach doesn’t allow me to consume it so instead, I drink nut milks. I am and have always been an avid coconut milk lover. However, recently I have come to love almond milk.
I am a bit of a coffee snob. And as much as I love coffee and coconut milk, I’m not a fan of them together. I think coconut milk takes away from the delicious bold taste of coffee. So I opt for almond milk when it’s a coffee day, which is every day #letsbehonest.
There are very few almond milks on the market that are void of fillers, gum, and other chemicals to extend the shelf life. You need to get your ish together if you are buying boxed milk that doesn’t have to be refrigerated until it’s been opened. Because the honest truth is, it’s probably ruining your gut. It’s harsh but true. I speak from experience.
So this is the recipe I use almost weekly. It’s easy, quick, and taste delicious. Plus, it is customize-able. If you want it unsweetened, you can do that. If you prefer vanilla or cinnamon, you can add that too.
- 4 cups filtered water
- 1 cup raw almonds
- pinch of salt
- 1/4 teaspoon vanilla bean powder
Soak the almonds in filtered water for up to 4 hours or overnight.
Drain and rinse almonds then pour into a Vitamix or a high speed blender.
Add other ingredients into the blender with almonds and blend on high until almonds are ground very fine and the top of the mixture is frothy – it will turn white.
Once mixture is blended, place a nut milk cloth over a large bowl and drain the almond milk. After all the mixture has been poured through the cloth, squeeze it to drain excess milk.
Discard the ground almonds from the cloth. Pour the almond milk into a sealable jar and refrigerate immediately. The milk will last for up to 5 days.
Almond milk add-ins:
- Maple syrup
- Stevia / monk fruit powder
This recipe is very versatile so feel free to add the ingredients you want to satisfy your taste!