Homemade Vanilla and Chocolate Almond
Milk
In a large bowl add:
1 Cup of Raw, unroasted and unsalted
Almonds
4 Cups Filtered Water
Cover with plastic wrap
let soak 8-12 hours at room temperature
Drain in a colander and rinse well with
cold water
Vanilla Almond Milk
To a High Speed Blender add:
Almonds
4 Cups Filtered Water
4-5 Dates with Pit Removed (*see Note*)
½ – 1 tsp Vanilla Extract
½ tsp Salt
Blend for 1-2 minutes
Pour the Almond Milk into a Nut/Milk
Bag which has been placed in a large bowl
Squeeze the Milk out of the bag. Pour
Milk into a large Mason Jar or any container of your choice.
Refrigerate until cold. Shake bottle
before serving.
Chocolate Almond Milk
Pour the Vanilla Almond Milk back into
the Blender
Add:
4 TBL Cacao Powder or Cocoa Powder
(Adjust to your liking)
Blend for another 30 seconds.
Pour Milk into a large Mason Jar or any
container of your choice.
Refrigerate until cold. Shake bottle
before serving
**NOTE**
If you want your Almond Milk
unsweetened skip adding the dates. I find 4-5 dates work fine for our
liking. Adjust if you want it less sweet or sweeter.
After you squeeze the Milk you will be
left with Almond Pulp.
I add some to:
Chia and Flax Pudding
Oatmeal
Granola Bars
Streusel Toppings
Store in the refrigerate for a few days
or in the freezer if your not using it right away
I plan to make a video showing how I
use the Almond Pulp
