Almond milk is one of the most nutrient dense of the milk alternatives. And it’s so easy to make at home and to make it as rich and delicious as you desire! This is an easy recipe adapted from one I received from Blooming Beets, a restaurant in Boulder, Colorado.
Homemade Almond Milk
Here’s What You’ll Need:
1 32 oz. Ball Jar
Enough organic, RAW, almonds to fill 1/5 of the jar
1 tsp. organic vanilla extract
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp salt
3-5 cardamom seed pods *optional
2 Tbsp coconut or date sugar or another low glycemic index sweetener *optional
Here’s the Rundown:
Fill ball jar with filtered water and SOAK overnight in the fridge or on the counter if it is cool in your house!
The next day strain and rinse the soaked almonds and place into blender (or food processor).
Fill jar back up with filtered water and pour in blender. Add the rest of the ingredients, blend and strain through cheesecloth! Yum!
I use this to make chai, pour over fruit as a dessert, or over a very hearty, protein-rich muesli or simply warm on the stove with a tablespoon of coconut oil for added richness and nutrients and enjoy as is from a favorite mug.
For more nutrient-rich recipes, check out my book – Everyday Chinese Medicine: Healing Remedies for Immunity, Vitality, and Optimal Health – where you’ll have access to seasonal recipes to keep your system happy and healthy all year long!