Homemade Vanilla Almond Milk
Author: Kirsten | My Kitchen in the Rockies
Prep time: 12 hours
Total time: 12 hours
  • 1 cup organic raw almonds
  • 3 cups water (for soaking)
  • 2½ cups water (for blending)
  • seeds from ½ a vanilla bean
  • pitted dates, honey, or another sweetener*
  1. Place almonds in a bigger container. Add 3 cups of water. Let soak for at least 12 hours in the fridge.
  2. Drain the soaking water.
  3. Rinse the almonds and place them in a blender.
  4. Add 2½ cups water and blend on high until all the almonds are ground very finely about 2-4 minutes.
  5. Strain the almond water mixture through a fine-meshed sieve or a cheesecloth.
  6. Keep ground almonds for later usage.**
  7. Pour the almond milk back into the blender and add vanilla seeds and sweetener. Blend until well mixed.
  8. Cool milk in the fridge before serving.
  9. Keep refrigerated and use within 1-2 days.
*sweeteners allowed for MR/ FMD include Xylitol, Sweet Leaf Stevia, Monk Fruit
**I stored the leftover almonds in the fridge/freezer for now. I am planning to use them in a baked goodie.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2014/04/02/homemade-vanilla-almond-milk/