I’m actually not much of a milk drinker. Growing up, Sarah was always the one to polish off a gallon in a day or two. However, I like to use it in cereal (like this granola that I made) and in smoothies. This recipe turned out amazingly rich and flavorful. I found myself reaching for it in the fridge often, which is definitely not something I usually do.
To start, you need to soak the almonds in water overnight. You don’t need to do anything special, just put them in a bowl, fill the bowl with water, and walk away. In the morning they will be plump from soaking up all the water. Simply pour off the water and your almonds are ready to go.
After I made this recipe the first time, I told a few family members about it. I got quite a few curious looks because everyone was picturing me squeezing the almonds to try and make milk out of them. In reality, almond milk is so much easier and more simple! You just pop almonds into a blender with water, and then strain out (using a nut milk bag – yup, those are a thing) the bits of almond.
Unsweetened almond milk is made using only water and almonds. But…I’m not exactly an unsweetened “plain” flavored person. Instead, I decided to make mine with vanilla, cinnamon and a hint of maple syrup for sweetness. It was delicious and almost ice cream-like. If you’re wanting something a little more simple, feel free to follow the same process and omit the flavorings.
Wondering what to do with the leftover almond pulp? You can stir it into oatmeal, homemade granola, smoothies, or even muffin batter.
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