Homemade Almond Milk
This recipe is so simple to make and it tastes even better than any almond milk you get at the store. I decided to make my own almond milk because of all the extra stuff the stores add to it and you if you are a "love to make your own" kind of girl- you've got to try this.
For this recipe you will need 2 THINGS ONLY!
~ ALMOND AND WATER ~
Here is your step-by-step guide on how to make your own almond milk:
SOAK your almonds overnight. Cover and refrigerate it until the next night. I like to let them soak in for at least 24 hours
* 2 cups of almond
DRAIN the water and quickly rinse the almonds. After 24 hours in water the almonds will be a bit softer.
Put the almonds in the blander and add water. I like to add twice as much water than the amount of almonds. Since I had two cups of almond I used four cups of water.
BLEND the almonds and water mixture for about two minutes. You will get this beautiful milky mixture... hmmm, it looks so good :)
Use a cheese cloth over a strainer to separate the milk from the almond pulp. Use a spoon to move the pulp around to accelerate the process.
SQUEEZE all the milk out of the cheese cloth. You are done!
POUR into a mason jar, the lid jar will help preserve it fresh longer. I like to keep it for 4-5 days. So make sure you only make enough for a few days. Since this is an easy recipe you can make it twice a week, it will not take up much time specially after you get the hang of doing it.
ALSO, I want to mention you can add flavor to it. A spoon of vanilla extract ou 2-3 spoons of cacao powder for a rich chocolate taste.
TRICK: if you kinds don't love almond milk, use it when baking, pancakes, muffins, smoothies, etc.. they won't know the difference and it is SO much healthier.
WHAT TO DO WITH THE ALMOND PULP LEFT OVER?
Everything and Anything BUT throw it away!!
Pancakes
Muffins
waffles
smoothies
rice
fish
You name it... just use your creativity :) and please share your recipes with me.
As always, I love hearing from you, so leave your comments below or visit me at:
See you soon!
xoxo,
~ Ribas with Love
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