Homemade Almond Mylk

January 5, 2019

As I recently stated on my Instagram story, one of my goals this year is to make a habit of making my own almond mylk. It’s always been my favorite dairy substitute and I tend to use it often. But making your own is great simply because it’s PURE. No fillers, preservatives, added sugars, plastic, etc. The difference in taste and texture is crazy, and although it sounds kooky, you can feel a difference. The first couple times you DIY it’s a little messy, but once you get the hang of it it’s a smooth operation.

• 1 cup raw almonds (soaked in water overnight in refrigerator)

• 5 cups filtered water (more or less depending on desired thickness)

• Pinch of salt

• 1 tbs vanilla extract (optional)

• Nut milk bag (I purchased from Whole Foods)

1. Add soaked almonds plus water to a blender then add fresh water, salt and vanilla extract. Blend for 2-3 minutes, or until creamy and smooth. (Milkshake consistency)

2. Using a bowl or container, place the nut milk bag on top and slowly begin pouring the almond mixture. Allow the liquid to drain out then begin squeezing until there is just pulp left in the bag. Discard pulp, or save for future recipes.

3. Transfer almond mylk into a jar or closed container and refrigerate. Will keep for a few days, but best when fresh! Remember to shake very well – separation is natural.

   **Recipe can easily be doubled. I double it and it lasts me 3 days if I use it daily in breakfast and in hot tea.