Almonds are one of humankind’s most beloved nuts. Compared to all other nuts, they are the most packed with nutrients and beneficial components. They are high in protein and filled with B vitamins, magnesium, copper and vitamin E. This milk is my son’s favorite. He insists I make it for him every week!
2 cups of raw almonds
8 cups of filtered water
4 teaspoons vanilla essence
4 tablespoons of agave, maple syrup, honey or stevia to taste
4 pitted dates (optional)
Pitcher to store your milk
First, soak your almonds overnight for at least 12 hours. The next day, discard the water, rinse your almonds and place them in the blender with the water, vanilla essence, agave and pitted dates. Blend for about 3 minutes. If you have a small blender, you will need to do it in two batches. Then, add the mixture into the nut-milk bag and squeeze the milk directly into your bowl. Transfer to your pitcher and refrigerate. You can either compost the remaining almond pulp or add it to your oatmeal, smoothies, and muffins. From personal experience, my milk keeps fresh in the fridge for at least 1 week.