Almond milk. No clue how I ever lived without it. Rarely do I ever drink/use dairy milk these days. And I have perfected my favorite recipe. Super simple. Super delicious.
What you'll need:
1 cup raw, unsalted almonds
3 cups of water (I use filtered. I think it tastes better)
2 dates (make sure you remove the pits!)
1 teaspoon of vanilla (optional. I love the vanilla. LOVE.)
First let the almonds soak in water for at least 4 hours. The longer they soak, the softer they become, the easier they'll blend, and the more almond flavor will be in your milk. I soak for about 6 hours or you can always just soak them overnight.
After they've soaked, drain the water. Place in a blender with the dates and vanilla (if desired). Blend until the consistency is as smooth as it will get.
I usually blend for about 2-3 minutes. It will be pulpy.
After you've blended everything together, you'll need to strain the milk from the pulp. You're technically supposed to use a nut-milk bag. I, however, have not been able to find one ANYWHERE. I think I'm going to have to order one online. That just seems like so much effort for such a little thing. Ugh. Anyways, since I don't have one, I do what I always do- improvise! So I used a CLEAN pair of pantyhose. The nice thing about the pantyhose is that you can stretch the waistband around the rim of a bowl and just pour away without worrying about keeping a bag open or any pulp sneaking in. What did we ever do without elastic?
Squeeze the bag with the pulp to get out all milk. Yes, your hands will get messy but it's so worth it. And if you choose to put vanilla in there it smells sweet and delicious.
I either store it in this air-tight Tupperware or a jar with a screw-on lid on it. It keeps for about 3-4 days in the fridge. I use it on cereal, smoothies, etc. It truly is so simple, fast and delicious.
