Homemade Cinnamon Vanilla Almond Milk
By Carly Hagemann, Recruitment Coordinator
A friend of mine recently inspired me to start making my own almond milk at home. It was just as easy as she explained and I think it tastes better than from the store! It was also cheaper and contains no artificial sweeteners or mystery ingredients. I have edited this recipe a few times and you can adjust it too to fit your taste profile. This recipe makes approximately 3 cups of almond milk.
1 cup unsalted whole almonds
2.5 cups of filtered water
4-5 pitted dates or honey
½ tsp cinnamon
1 whole vanilla bean or 1 tsp vanilla extract
Nut milk bag, kitchen towel, or cheese cloth
¼ cup cocoa powder (Optional for chocolate almond milk)
Soak the cup of almonds in filtered water for 12-18 hours; no longer than 24 hours. After soaking, drain the water and rinse the almonds thoroughly. Place the almonds in a heavy duty blender (I used a Ninja Professional blender) with the 2.5 cups of filtered water. Blend on the highest setting for 1 minute. Strain the mixture through your nut milk bag, kitchen towel, or cheese cloth into a bowl. Slowly squeeze until the liquid has gone through completely leaving behind only the almond pulp in the towel or bag. Pour the remaining milk from the bowl back into the blender with the dates or honey, cinnamon, and vanilla. Blend until mixed thoroughly. Pour the finished milk into a mason jar, pitcher, or glass jar and refrigerate up to 1 week.
Follow this link to find out how you can use the remaining almond pulp.