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*
- Place almonds in a bigger container. Add 3 cups of water. Let soak for at least 12 hours in the fridge.
- Drain the soaking water.
- Rinse the almonds and place them in a blender.
- Add 2½ cups water and blend on high until all the almonds are ground very finely about 2-4 minutes.
- Strain the almond water mixture through a fine-meshed sieve or a cheesecloth.
- Keep ground almonds for later usage.**
- Pour the almond milk back into the blender and add vanilla seeds and sweetener. Blend until well mixed.
- Cool milk in the fridge before serving.
- 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/
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