Vanilla Almond Milk
Author: Kenzie Swanhart
Prep time:
Total time:
Serves: 3 cups
- 2 cup raw almonds, soaked for 12 hours
- 2.5 cups water
- 4 pitted Medjool dates
- 1 whole vanilla bean, chopped (or 1 tsp vanilla extract)
- ¼ teaspoon cinnamon
- pinch fine grain sea salt
- Rinse and drain the soaked almonds
- Add almonds, water, dates, and vanilla bean to a blender
- Blend on highest speed for 60 seconds
- Pour almond mixture into a cheese cloth or nut milk bag over a large bowl
- Gently squeeze the bottom of the cloth/bag to release the milk
- Rinse the blender and then pour the milk back in.
- Add cinnamon and a pinch of sea salt
- Blend on low to combine and pour through the cheese cloth or nut milk bag again
- Store in a glass jar in the fridge for up to 5 days.
Recipe by Cave Girl in the City at http://cavegirlinthecity.com/vanilla-almond-milk/
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