Vanilla Almond Milk
Ingredients:
1 cup raw almonds, soaked overnight in cool water
5 cups filtered water (less to thicken, more to thin)
1 tsp. vanilla extract or one vanilla bean, scraped (omit for plain)
2 dates, pitted or other sweetener of choice (honey, agave, maple syrup or stevia (omit for unsweetened) pinch of sea salt
Directions:
Add your soaked almonds, water, dates, salt & vanilla to a high speed blender & blend until creamy & smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds. Strain using a nut milk bag (or cheesecloth or an easy trick - a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk & carefully gather the corners & lift up. Then squeeze until all of the liquid is extracted.) Discard pulp or save for adding to baked goods (especially crackers). Transfer milk to a jar or covered bottle & refrigerate. Will keep for a few days, though best when fresh. Shake well before drinking as it tends to separate. Serves 5 cups. Perfect for cereal, baking or drinking. You can also make other flavours of almond milk, i.e. Cinnamon Milk - to the above recipe add 1 tsp. cinnamon & a dash of nutmeg; Chai Milk - add 1 tsp. cinnamon, 1/2 tsp. garam masala & 1/4 tsp. nutmeg; Chocolate Nut Milk - add 2 tbsp. raw cacao nibs or unsweetened cocoa powder.