How to make Homemade Vanilla and Chocolate Almond Milk

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