This creamy, lightly sweet and ‘oh!’ so satisfying homemade almond milk is a true delight and treat! After trying different recipes and variations, my favorite combo is paired with dates, cinnamon and a kick of vanilla bean extract. And, it is perfect to serve alone, with cookies or cereal, in a smoothie or as a substitute for diary milk in baking or ice cream recipes!
- 1 cup raw almonds (preferably organic)
- 3 1/2 cups filtered water
- 2 or 3 pitted dates, to taste (preferably organic)
- 1/2 tsp vanilla extract
- 1/4 teaspoon cinnamon
- Place the almonds in a bowl and cover them with a couple inches of water. Seal the bowl and soak the almonds in water for about 8-10 hours. If time is sensitive, soak the almonds in water and place in the fridge for 4-5 hours or soak the almonds in boiled water for 1 hour. Rinse and drain.
- Place drained almonds into a blender along with the filtered water, pitted dates, and vanilla extract.
- Blend all ingredients together on the highest setting for 60-90 seconds.
- Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag – periodically squeezing the bottom of the bag to release the milk. This process is tedious and may take a few minutes so be patient!
- Rinse out the blender and pour the almond milk back in. Add in the cinnamon and blend at low to medium speed for 10-15 seconds.
- Using a funnel, pour the almond milk into a large glass jar or pitcher. Secure the lid and store in the fridge.
- Shake the jar or stir very well before serving and drinking. Enjoy!
Note: Homemade almond milk can be served and refrigerated within 3-4 days.