I love tea. I especially love almond milk in my tea. For a long time, I drank the unsweetened almond milk from the market. But I realized there are some unsavory ingredients from the store-bought versions, and they seemed to last for ever in the fridge. Adding to that, none of the store bought versions contained sprouted almonds. If you are going to consume nuts I highly suggest soaking and sprouting them overnight in a bowl of water with a pinch of salt. This neutralizes the phytic acid which make the nuts easier for your stomach to digest . I can’t get enough of this protein-rich amazingness.
To make fresh, healthy almond mild, you’ll need two things, a nut milk bag (for straining the milk) and a blender.
Yields: 3 1/2 cups Time: 10 minutes
- 3/4 cup sprouted almonds
- pinch of salt
- pinch of cinnamon
- 1 pitted date
- 1 tsp vanilla extract (optional)
- 1/4 cup sprouted cashews (optional)
- 1/8 cup coconut flake (optional)
- Soak your nuts in filtered water overnight or a minimum of 5-6 hours. Add a pinch of salt to the water while soaking (salt is necessary to help neutralize the enzymes)
- Combine all ingredients and blend for 3 minutes
- Over a large bowl, pour the blended mixture into your nut bag and squeeze all the almond milk into the bowl
- Remove the dry almond meal from the nut bag and layout on a cookie sheet to air dry or put directly into your dehydrator for 30 minutes at 105 degrees F. The extra almond meal is a bonus you get from making your own milk. Use the dried meal in cookies, pancakes or other baked goods.
- Pour almond milk into a container and refrigerate. Since the almond milk doesn’t have any preservatives it will last about 3 days in the refrigerator.
If you like this recipe, please let us know what you use your almond milk for, or if you find good things to do with the resultant almond meal.