ALMOND MILK IN YO KITCHEN

When you think of almond milk you probably think of a healthy milk alternative, right?

Its all the rage these days but some brands are not pure and natural. They can be loaded with ingredients like rice starch, sea salt, vanilla, natural flavor, carrageenan, vitamin D2, riboflavin (B2), gallen gum, lecithin, and vitamin A [almitate]. All of these ingredients should not be in a ONE ingredient nut milk.

So i wanted to see if i could make my own, at a lower cost, with an even better taste!

Homemade almond milk + almond flour

De-skin the almonds after soaking them for 24 hours. De-skinning them makes the almond milk creamier. Trust me on this!

Prepare your blender for 1 cup of almonds to 6 cups of water. Here is where you can get creative with added flavors**

I added:

- 1 t of cinnamon

- 1/2 t vanilla extract

Blend the almonds + added flavors in your blender until the almonds are broken up and foam start to form

Take a cheesecloth or nut milk bag and place it over your mason jar or pitcher (depending on how many batches you plan to make). Strain the milk through the cloth or nut milk bag. Squeeze the remaining milk from the cloth (or bag) and place the extra pulp in a bowl. Set to the side.

Repeat the steps above until you have an amazing supply of creamy, luscious, clean ingredient almond milk. Place is mason jars, milk bottles or reusable milk jugs like i did! Keep the tops off until the milk is at room temperature. Your almond milk will last for about 2 weeks! Make sure to shake before using.

For the pulp

Spread the extra pulp onto a baking sheet and bake at the lowest temperature your oven will go to. Mine was 170 degrees for about 3 hours (with the oven door open). After the pulp has lost its moisture, take it out and let it cool completely. Grind until its matches the consistency of almond flour!

Enjoy!

xx,

gl