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