I am totally addicted to this almond milk. I used to drink a lot of soy milk but that is a bit of a pain to make because it needs to be cooked. Then I switched to a store bought UHT coconut milk but it hasn’t been on the shelves since Spring.
When I went home for the summer I started drinking almond milk from the Fresh Market. I liked it a lot and thought surely I can make this and it wouldn’t have any preservatives.
With a little research almond milk is super easy to make! I have shared this recipe with a lot of friends and they all love it! Make it today and soon you will be sharing the recipe with your friends. It is so good:)
Remember to be thankful!
Our past priest said Mass last night on Matthew 1 : 18-24. He gave a great homily about when the angel of the Lord came to Joseph in a dream The angel said…Behold, the virgin shall conceive and bear a son, and they shall name him Emmanuel, which means “God is with us.”
The priest challenged us to think about how and when God has been with us today, last week, last month, and over the year. He said on Christmas day to go around and have everyone talk about how God is with us. He also said we shouldn’t just think about this at Christmas time, but every day.
I feel so blessed to have God with me everyday, but I didn’t always think this way or recognize God speaking to me. Start taking the time to recognize when God is with you and your life will be filled with amazing gifts!
I am a creature of habit and almost always have gluten-free corn flakes, chia seeds and almond milk for breakfast. Just put about 1 T of chia seeds in your cereal bowl, add milk and stir. Let sit for about 20 minutes in fridge if you have time. If not 5 minutes is ok too. Top with your favorite cereal. If I know I am going to be gone a while and might miss lunch or have a late lunch I put some chia seeds, almond milk, banana and blueberries in a thermos and shake a few times and have a great healthy on the go snack that thickens after about an hour.
2 cup raw almonds
4-5 cups water
3 pitted Medjool dates (optional)
1 whole vanilla bean, chopped or 1 tsp vanilla extract
1/4 tsp cinnamon
dash of cardamom, optional and good for digestion
small pinch salt
Soup bag, knee hi or nut milk bag
1. Place almonds in a bowl and cover with water. Soak them overnight if you have time, if not 2-3 hours will work too:)
2. Rinse and drain the almonds and place into a Vitamix blender or a high-speed blender along with water, pitted dates if using, vanilla bean and cinnamon.
3. Blend on highest speed for about 1 minute.
4. Place a nut milk bag, soup bag, or a knee hi over a large bowl and slowly pour the almond milk mixture into the bag. Squeeze the bottom of the bag to release the milk. Do this until there isn’t any milk left to squeeze. If I use a knee hi I pour in 1/3’s to make it easier.
5. Pour into a glass jar to store in the fridge for up to 3-5 days. The milk will separate so give it a stir before you pour it. I use a chop stick to stir mine.
Makes about 4-4 1/2 cups