This is such a simple, useful recipe and making your own almond milk means you can control the ingredients. If you love vanilla, use more! We like Himalayan sea salt but you can choose whatever high quality sea salt you prefer. The cinnamon is comforting and will help your digestion.

Active time: 10 minutes

Total time: 8 hours of soaking time, plus 15 minutes

1 cup raw almonds

3 soft Medjool dates, pitted

2 teaspoons vanilla extract

1/4 teaspoon cinnamon

Pinch of fine sea salt

  1. In a medium bowl, cover almonds with 2 cups of filtered water. Refrigerate almonds and water to soak overnight.
  2. Drain the almonds, then rinse well and drain again. Tip the almonds into a heavy duty blender, with 3 1/2 cups filtered water. Blend on high speed for about 2 minutes.
  3. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This will take 3-5 minutes.
  4. Rinse out the blender. Return the almond milk to the blender, with the dates, vanilla, cinnamon and salt. Blend on low speed to combine.
  5. Pour the almond milk into a glass jar with a lid. Store in the refrigerator for up to 5 days. Shake the jar well before using as the mixture separates when sitting.

Makes 4 cups

Note: A nut milk bag is a small fine-mesh bag usually made of nylon. They are reusable and inexpensive. They’re also easy to find; you can almost certainly get one from your local health food store.

Tip: If the dates are very dry or hard, soak them in lukewarm water for about 20 minutes to soften before use.

Kelly Childs

Author

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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