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6th Annual Best of Raw Award

March 2, 2013

Almond Milk Heaven

I have published How to Make Almond Milk before, but this morning, I was reminded of it's stunning simplicity. For those of you who have never tried it, I URGE you to give it a shot! I'm in Heaven as I sit here sipping one of my all time favorite beverages. All you need is a blender and either a nut milk bag, paint bag(you can get a Lowe's), or a piece of cheese cloth, doubled. 

Almond Milk Heaven

Ingredients1 cup almonds, soaked overnight
3 - 4 cups water (less water, creamier milk)

Optional Ingredients
1/2 teaspoon vanilla extract (I use 2 drops *Medicine Flower Vanilla Extract)

1 - 2 Medjool dates, OPTIONAL

Soak almonds in water, 8-12 hours, or overnight and rinse well. (DO NO SKIP SOAKING). 

Blend water and nuts until creamy. 

Place a nut milk bag or cheese cloth inside a bowl or pitcher. Pour milk into the bag, and gently squeeze, slowly milking the bag, holding top closed. Be patient and think about the LOVE you want to put into this gorgeous milk. Squeeze gently, and as you get closer to the pulp, firmly squeeze out any excess liquid. 

Pour milk back into blender. Add dates and extract, if desired. Add a little ice too, if desired. 

Leftover nut pulp can be frozen as is, or spread on a sheet and dehydrated. Run dried pulp through blender or food processor, and you have flour. Use in  recipes where almond flour or pulp is called for. Store in refrigerator up to 3 days or freeze in mason jars for extended shelf life.  

Adding different flavor extracts, chia seeds,  and/or cacao powder give you an amazing palette of flavors and textures to work with. Consider adding frozen fruit, hemp seed, and greens to create fabulous smoothies! 

*Add "Rawfully Tempting" to Shipping Comments and Medicine Flower will send a Special Bonus Sample with any purchase. 


Elizabeth said...

Fresh almond milk is the best!! I agree.
Peace and Raw Health,

NutriMom said...

Yes! It is so simple to make! And so much less expensive than store-bought (and minus the potential chemicals leaching into the milk from the asceptic packaging!)

We usually do not strain the mylk (although almond pulp is so useful in making so many things), just blend (in VM) and enjoy.We do soak our almonds first.

Rawfully Tempting B. Kessler said...

I would not suggest making nut butter from pulp because the fat in the nuts was released into the milk. You need the fat to make the butter. Sorry. You can use nut pulp for crackers, cookies and breads, however.

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