I have never been a HUGE milk drinker, that was until our very own zester, Courtney, lived with us for a few months and got me hooked on her homemade vanilla bean almond milk! YUM! Im telling you- I would sip a little cup before I went to bed and savor the sweet creamy goods- almost as if it we a bowl of ice cream! Of course if you don’t want your almond milk sweet that is easy to fix- simply add less dates. What I love about this recipe is not only that you feel SO legit making your own almond milk, but rather it is easy and it actually makes a decent amount to last you!! (Unless you get addicted like I did- tee hee).
1 cup almonds
1 vanilla bean
Cheesecloth & Blender
Let’s get to zestin’
After you have soaked your almonds it’s time to peel! I peel my skin off because it makes the almond milk more creamy but if you are in a rush then you can always just blend and most of the skin will be strained out later. Then get to blending!
Then prep your vanilla bean to stir in and flavor! Simply take a pointed knife and run your blade along the center of the bean to open, then scrape all the tiny little black specks out. These are those flavor punches-YUM!
After blending you will want to get all that almond meal out by pouring your mixture over a cheese cloth. Feel free to make almond meal pancakes with all that meal rather than wasting (recipe coming up on the blog soon!). Then prep your vanilla bean to stir in and flavor! YUM!
Cheers my friends!
This easy homemade almond milk is creamy and sweet- the perfect combo!
- 1 cup Almonds
- 1 Whole Vanilla bean
- 4 medium Dates
- 1 pinch Sea salt
- 4 cups Water plus more for soaking
Soak almonds for at least 12 hours in pure water with a pinch of salt. This breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. Next rinse and remove the outer shell to make the almond milk creamier. Add 4 cups of water to your peeled almonds in blender. Blend until smooth. Strain mixture through cheesecloth. Put liquid back into blender with dates. Then scrape vanilla bean and stir into almond milk. Refrigerate and enjoy! Lasts one week.