Dariy. Oh, how we love it. The thought of using anything other than a TON of half and half in my coffee used to make me tear up. But after some serious research, I realized that almond milk is most definitely the way to go! Some benefits of almond milk include high protein content, low calorie and fat content, and stellar amount of vitamins and minerals. Almond milk can be used to replace cow milk in cereal, oatmeal, coffee, and anything else you might use milk/cream for. Not to mention, making it was insanely easy and I had entirely too much fun.
I used a recipe from www.ohsheglows.com, but plan on adding a few little twists of my own next time!
- 3.5 cups of filtered water
- 1/4 tsp of cinnamon
- 3 pitted dates
- 1tsp vanilla extract
- 1 cup of raw almonds
- itty bitty pinch of salt (enhances flavor)
- Soak almonds for 8+ hours water. Apparently 2 hours will do, but I soaked mine for 12+ hours just to be safe (a litte over zealous, eh?).
- Rinse almonds and add to blender with filtered water. Add dates and vanilla extract.
- Blend on high (or liquify) for approximately 1 minute
- Using a nut milk bag or cheese cloth, pour mixture into bag/cloth and squeeze over a bowl, completely draining the almond pulp. If you don’t have a bag/cloth, you can easily use a strainer!
- Rinse blender and re-add milk. Add cinnamon and salt, and lightly blend.
That’s it! Make sure to refrigerate and shake the milk before each time you use, as it will separate. This amaaaaaaazing milk will keep approximately 3-5 days.
I loved this recipe and am so excited to try other variations of it. Thanks so much to www.ohsheglows.com for introducing me to the wonderful world of homemade almond milk!