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Vanilla Cinnamon Almond Milk

Easy enough for everyday use, this milk is my new favorite ‘creamer’ to drink in my coffee.  It’s so good and so easy, I have pretty much stopped using half and half altogether.  Now I am on a mission to figure out what to do with the leftover pulp (a common theme I am finding out).

Yields 4 cups

Ingredients

  • 1 cup raw almonds, soaked in water
  • 3 1/2 cups filtered or spring water
  • 4 Medjool dates, pitted and chopped
  • 1/2-1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Sea salt, to taste

 

Directions

  1. Place almonds in a bowl and cover with filtered tap water. Soak for 10-24 hours, changing the water once or twice (the longer you soak, the creamier the finished product).
  2. Rinse and drain the almonds and place into a blender along with spring water water, pitted dates, vanilla extract and cinnamon.
  3. Pulse several times until the almonds are roughly chopped.  Then blend on highest speed for about 2 minutes.
  4. Place a nut milk bag or a clean (unbleached) dishtowel over a large bowl and slowly pour the almond milk mixture into the bowl. Gently squeeze the bottom of the bag to release the milk. If you are using a dishtowel you can twist and squeeze the towel to help remove the milk.  This will take up to 5 minutes.
  5. Pour into a glass jar to store in the fridge for up to a week (mine never quite lasts that long). Shake jar very well before using as the mixture separates when sitting.
  6. Add to coffee for a slightly sweet creamy vanilla taste.  Can also be used instead of milk for baking.

Adapted from http://ohsheglows.com/2013/01/24/my-favourite-homemade-almond-milk-step-by-step-photos/

 

KT’s Comments

  • It’s fun getting Dave to drink coffee with nut milk in it because he knows intellectually it’s fine (no lactose) but he can’t quiteget past the appearance haha!
  • Almonds YUM!
  • I have used both a dishtowel and a nut milk bag and I find that the towel is a little bit easier to use, if only because I can twist and squeeze really hard without worrying about it bursting.  It’s also easier to clean (throw it in the washing machine (use gentle detergent and skip the fabric softener)).
  • I use Starbuck’s frappucino bottles to store. I got the 13.5 oz size but they actually held 16oz (go figure) so this recipe fills 2 bottles.
  • The leftover pulp can be stored in the freezer for up to 3 months and can be used for baking, or in oatmeal or smoothies.  You could use it to thinken soups and stews as well, but you would need to choose recipes that would pair well with the slightly sweet taste of the vanilla and dates.
Medjool Dates

Medjool Dates

 

Squeeze!

Squeeze!

 

Almond Pulp - Ready for baking

Almond Pulp – Ready for baking

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