Homemade Almond Milk by Rockin Robin

Homemade almond milk is easy to make and tastes way better than store bought. It's creamy and delicious.
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Homemade Almond Milk

Ingredients:
3 - 4 cups of water
1 cup almonds, raw and organic
pinch of salt
pinch of cinnamon
2 dates, pitted
1 tsp. vanilla extract

Directions:
Soak the almonds in filtered water for 8 to 48 hours. If you soak for longer than 12 hours, refrigerate the bowl of almonds.

After soaking, drain and rinse the almonds and place them in a blender. Add the water, vanilla, salt, cinnamon, and dates and blend for 1 to 2 minutes or until liquified.

Pour the almond milk into a strainer lined with cheese cloth into a bowl.

Stir until most of the mild strains through. Then gather the cheese cloth up and squeeze the almond pulp or meal to remove any excess milk into the bowl.

That's pretty much it! I store my almond milk in mason jars in the refrigerator.

The almond milk will keep for 2 to 5 days. Use any leftover almond pulp/meal in smoothies or baked goods and cereal.

You can dry it out in the oven by placing it on a cookie sheet spread out in a thin layer. Cook in a 17 degree F. oven for an hour or two or until it is completely dried.

Store this in the refrigerator in a sealed container and use as above.

Enjoy this almond milk. It won't have any artificial ingredients or preservatives. Way healthier because you know what's in it.

Thanks for watching and sharing!
Rockin Robin
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