I solely use almond milk when it comes to coffee, tea etc. these days. I used to use nonfat milk, but as soon as almond milk came around, I made the switch and never looked back.

Recently, my mom has been making her own at home, so I decided to learn her ways. And I have to say it’s pretty easy and beyond delicious. It tastes so much better than any store-bought almond milk you can find and has none of the preservatives or chemicals that you generally see on ingredient lists.

What You’ll Need:

1 cup raw almonds (Wild Soil Almonds preferred)

1 tablespoon vanilla extract

1 sprinkle of salt

1 teaspoon cinnamon

3.5 cups filtered water

2 teaspoons coconut oil

Cheesecloth/nut bag

Directions:

  1. Soak the almonds at least 8 hours or overnight in enough filtered water to completely cover them.
  2. Strain the almonds and rinse them.
  3. Put them in a blender with 3.5 cups filtered water.
  4. Add in vanilla extract, coconut oil, salt and cinnamon.
  5. Blend on high for one minute.
  6. Pour the mixture into the cheesecloth or nut bag over a large bowl and strain.

Voila! Refrigerate and enjoy!

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