MAKE YOUR OWN ALMOND MILK

Almond milk is my go to milk of choice. Before it, I pretty much refused to drink milk. Except with Oreos, for some reason Oreo milk was always delicious to me. But now I do prefer almond milk with my Oreos. I’m going to share how to make your own almond milk at the fraction of the cost of store bought. Plus, it’s so much cheaper!

All you need is one cup of almonds to make 4 cups of milk, so a little bit goes a long way. You’ll also need a blender to pulverize them into tiny pieces. I also like to add a little maple syrup to mine to sweeten it up a little. This step is optional, so feel free to leave it out if you prefer unsweetened.

To begin, cover the almonds with water and soak it overnight (at least 8 hours) in a mason jar. Then rinse them until the water runs clear. I did this in a mesh strainer. Throw the almonds into a blender and cover with two cups of water. Blend until pulverized. Add two more cups of water, sweetener if using, cinnamon and salt. Blend again until all ingredients are incorporated. Strain through a nut bag or cheesecloth and store in an airtight container in the refrigerator for up to 7 days.

There will be natural separation after the milk is stored. Shake well and things will blend up nicely again.

ALMOND MILK RECIPe

Ingredients

• 1 cup of raw almonds
• 4 cups of water
• 2 tablespoons of maple syrup or raw honey
• Pinch of cinnamon
• Dash of salt

Directions

1. Soak the almonds overnight (8 hours).
2. Strain the liquid from the almonds then rinse the almonds until the water runs clear.
3. Add the almonds and 2 cups of water to a blender and slowly blend, gradually increasing the speed until the almonds have become pulverized.
4. Blend in 2 more cups of water, add syrup or raw honey, cinnamon and salt and blend again until all ingredients are incorporated.
5. Strain through a nut bag or cheesecloth into a mason jar or other air-tight container.
6. Store in the refrigerator until ready to use.
7. Enjoy!