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Amazing Almond Milk

Store-bought almond milk just isn’t interesting to me. It tastes bland and cardboard-y. I was so excited to find “real” homemade almond milk a few years ago, and I have never looked back. This recipe makes a very luscious, deeply nourishing and satisfying drink. I think you will enjoy it!
This recipe is balancing to Vata and Pitta doshas.

Equipment

  • blender or VitaMix
  • nut bag or butter muslin
  • quart glass jar

Ingredients

  • 1 c. dried almonds raw & unpasteurized is preferable
  • 3 c. water warm or hot
  • 3 dates
  • ¼ tsp. turmeric powder
  • ½ tsp. vanilla extract or powder
  • ⅛ tsp. kelp granules
  • ⅛ tsp. salt Himalayan pink, sea salt, or other
  • 1 tsp. rose water
  • 1 tsp. ground cinnamon
  • 1 Tbsp. maple syrup
  • a few saffron threads

Instructions

  • Soak the almonds overnight in enough water to cover them plus some extra water.
  • The next morning drain off the water and discard it.
  • If you have the time and are so inclined, peel off the skins and discard them. If you don’t do this, there is no harm done.
  • Place the almonds into a blender. Add the 3 cups of water and the other ingredients. Blend on a relatively high speed until you have a consistently thick liquid.
  • Strain the mixture through a nut bag into a bowl. Make sure you get as much liquid squeezed out as possible. 
  • Transfer your almond milk into a quart-sized glass jar and store in the refrigerator.
  • Discard the used almonds or dry them and use them as you would almond meal.

Notes

Note: You may make thicker almond milk by using 2 cups of water instead of 3 cups.