Image: Greta Podleski
Unlike the typical store-bought variety, this almond milk packs extra flavour with sweet dates, vanilla extract and a hint of cinnamon.
- 1 cup raw natural almonds
- 6 cups cold filtered water, divided
- 2 pinches sea salt, divided
- 3 pitted dates or 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
1 Place the almonds in a glass bowl and cover completely with 2 cups of the water. Add 1 pinch of the sea salt to the bowl. Refrigerate and let the almonds soak for at least 12 hours or up to overnight. Drain the almonds and rinse well.
2 Place the soaked almonds, 3 cups of the water, the dates, vanilla, cinnamon and remaining sea salt in a high-powered blender. Blend on the lowest speed for about 10 seconds; gradually increase the speed to high and blend for 1 full minute.
3 Use a nut milk bag (or a fine-mesh sieve lined with a couple of layers of cheesecloth) to strain the milk. Squeeze or press down on the almond pulp to extract as much liquid as possible. Discard the solids.
4 Thin the almond milk with with up to 1 cup of the water to reach your desired consistency. Transfer the milk to an airtight container and chill until cold. The almond milk will last about 3 days stored in the fridge.
Makes: 4 to 5 cups
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Excerpted from Yum & Yummer by Greta Podleski. Recipes Copyright © 2017 Greta Podleski, Photography copyright © 2017 Greta Podleski. Excerpted by permission of Granet Publishing Inc. All rights reserved.