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Homemade Almond Milk !


Vanilla Cinnamon Almond Milk1 1/2 cups raw almonds
1 tsp. vanilla extract
4 cups water
Pinch of cinnamon


Blanching
  • Bring a small pot of water (just enough to cover the almonds) to a boil.
  • Add the almonds and boil for 1 minute.
  • Remove the almonds from the water and place in a bowl of cold water for a couple of minutes.
  • Transfer the almonds to a fresh bowl of cold water and let sit for another 1 to 2 minutes.
  • Peel the skin from the almonds.
  • Put the peeled almonds in a bowl and cover with water. Let sit overnight.

Making the Almond Milk
  • In a blender, combine the almonds, the vanilla, and 2 cups water. Blend thoroughly.
  • Pour the mixture through a very fine strainer, clean cloth, paper towel, or nut milk bag into a large pot.
  • Put the remaining pulp and leftover almond bits back into the blender and add the remaining 2 cups water. Blend for 1 to 2 minutes and repeat the straining process. (Be sure to save your leftover pulp for use in other recipes; see note below.)
  • Bring the filtered milk to a simmer on the stove, adding the cinnamon. Remove from the heat and let cool.
  • Strain the milk once more and pour into an airtight container.
  • Store the milk in the fridge—it should keep for 5 days. 

  • Double the vanilla for a stronger vanilla flavor.
  • Substitute agave or vegan sugar for the maple syrup.
  • Leave the skin on the almonds for more fiber and nutrients and for a stronger almond taste.
  • Add your favorite extracts or spices. Some enticing choices might include nutmeg, ginger, lavender, rose water, chocolate, or mint.
  • Make it raw! Use raw almonds, raw extracts, and a raw sweetener, and don't blanch or cook the almonds.

  • Recipe from PETA

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