Another Nut Milk Recipe

Shopping for almond, cashew, or oat milk started to seem like I was in the middle of some sort of pyramid scheme.  Ok, ok, not quite pyramid, but a scheme I paid into with the promise of healthier payouts without all the work.   I kept buying it for the assumed convenience, while in the back of head I kept thinking, “you know, you could probably make this really easily.”  I knew something was going on when all of a sudden a bunch of mainstream brands started producing their own versions with a lower quantity of protein. After my husband started making these delicious oatmeal meals overnight, the thought that I could probably make a great nut milk reemerged and on my next cleanse I decided to finally go for it.

Here’s the recipe!

I originally used  this recipe and tweaked it slightly to get what I think is a GREAT NUT MILK! I am posting this mainly to let you know that it is INCREDIBLY EASY and something I feel is doable~ which says a lot as I maintain my very active private practice full-time and have an adorable 15 month old.

IMG_20160627_231718

VANILLA CINNAMON ALMOND MILK

Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free Yield: 3 1/2 Cups; Prep Time: 10 minutes

Tools:

  • Bowls
  • Blender
  • Large Ladle or Serving Spoon
  • Storing Jar
  • Fine Mesh Sieve

20160625_084721

Ingredients:

  • 1 cup raw almonds, soaked
  • 3 1/2 cups filtered water
  • 1/2 teaspoon vanilla extract (1 whole vanilla bean, chopped)
  • 1/4 teaspoon cinnamon
  • Small pinch fine sea salt

Directions:

  1. Place almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour.
  2. Rinse and drain well (Don’t skip this step, it’s important to rinse!)
  3. Place drained almonds into a blender along with the filtered water (and chopped vanilla bean if using that.)
  4. Blend on the highest speed for about 1 minute.
  5. Pour blend through a fine mesh sieve into a large enough bowl. Using the back of a ladle or large spoon apply pressure to the almond mixture to release the milk. This process can take a few minutes so be patient!
  6. Rinse out blender and pour the milk back in. Whisk in the cinnamon, vanilla extract, and sea salt.
  7. Pour through fine mesh sieve and into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. Remember to shake the jar very well before drinking as the mixture separates when sitting.
  8. Beam with pride and ENJOY!!!

 

This entry was published on June 25, 2016 at 7:44 am. It’s filed under Recipe and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

How has this inspired you to respond?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: