Homemade Almond milk has much more flavor and body than store bought and it’s really easy to make. Stay tuned for a Pecan Crusted Pumpkin Pie recipe with this as an ingredient. I thought it would be helpful to post this recipe as well. On one of our visits to Nashville, daughter #1 taught me how to make this. We all loved it immediately, including my sister who is still developing a liking for real food. It was unanimously voted our favorite coffee creamer.
Here’s how you make it-
1 heaping cup of raw organic almonds
3 pitted dates
natural vanilla bean
Soak almonds for 8-10 hours in filtered water. They will expand so make sure you cover them generously with water.
Drain soaked almonds and place in a Vita-Mix blender with 4 cups of fresh filtered water.
Blend on high for 1 minute then add vanilla bean and pitted dates. Blend for another minute or until smooth.
Pour almond milk through a mesh bag holding it over a large bowl to catch all the filtered milk.
Twist and squeeze bag until you get most of the milk out of the puree.
It yields 1 quart and keeps for 4 days refrigerated. It’s delicious in coffee, on granola, in baking and also in green smoothies.
Try it…it’s deliciousness will surprise you!