Homemade Almond milk is utterly decadent and delicious. To me, it’s incomparable to the store-bought variety. Packed with nutrients, almond milk is a perfect morning energy igniter
Place the soaked and blanched almonds, filtered water, salt, and Medjool dates in a high-speed blender, and blend until all the almonds have broken down and until desired consistency is reached.
Pour the almond milk into a mesh strainer with a cotton nut milk bag and strain it thoroughly***
Store your almond milk in an air-tight jar or a bottle in a refrigerator for up to 4 days; Shake well before using.
Notes
*soaking the almonds is not included in a prep time (12 hours).**Soaking and blanching almonds;
Using mesh strainer, rinse thoroughly under running water.
Place almonds into a glass or ceramic bowl and add lukewarm water with a pinch of salt. (the water level should be slightly more than double the height of the ingredients in the bowl.)
Place a cotton towel over the bowl;
Soak overnight (12 hours);
Drain off soaking liquid and rinse thoroughly with fresh water;
Remove almonds’ skin;
***Save the leftover almond meal. You can blend it into a smoothie, incorporate it in a soups, stews or curry dishes