Friday, January 11, 2013

Homemade Almond Milk

So I'm getting ready to start this super strict Paleo & WOD challenge with my Crossfit group.  I can only buy vanilla and original Almond milk here in Japan and they both are sweetened with sugar or something that is basically sugar.  I needed Almond milk for my morning coffee with no sugar.  So I sweetened it with dates.  You know I've never had a date before until last week.  They just sound awful.  I tell you what I absolutely LOVE them.  I like to stuff them with an almond and eat them but that's another story.  Anyways, this is the Almond milk I make now for my coffee and it's really easy to do.  I found this recipe at Everyday Paleo .  Just know this is a two day process so start the day before you want your milk.  This keeps for 3-5 days in the refrigerator.  Also, homemade almond milk tends to seperate when added to hot beverages like coffee or tea.  To prevent this you need to add it to a pot after you make it and simmer it on a low heat for about 15 minutes then pour into your storage container. 

Almond Milk

1 cup raw almonds
3 cups of water
4 dates
1/2 tsp organic vanilla extract
1 nut milk bag (you can use cheese clothe and a strainer if you can’t find a nut milk bag)

Soak one cup of raw almonds in water for 12-24 hours. 

After 12-24 hours strain the almonds you had soaking and add them into your blender along with 2-3 cups of fresh water (the less water you add the more creamy the almond milk will be), dates, and vanilla extract. Blend for a minute or two. Once it is completely blended and mixed pour your almond milk through the nut milk bag (or cheese clothe and strainer) into a bowl. Squeeze as much of the liquid from the nut milk bag as possible. Once all the milk has drained through the bag you can either toss the remaining almond pulp or lay it on a cookie sheet covered in foil and dry it out in the oven at 175 till it is all dried out and you will have your own homemade almond meal.

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