Almond Milk (Mylk?)

Ever wanted to make your own Almond Milk but thought it was too much work? I'm sure we've made reference to "almond pulp" or "almond flour" (which is essentially the same thing) in past posts without fully explaining where it came from. We've found that making your own almond milk (mylk to some people/producers) is really easy and has multiple benefits. One of which is leaving you with the pulp afterwards that can be used to create all kinds of goodies, including raw breads, energy bars and so much more. Here's a simple way to make your own almond milk.

What you'll need:
1 c. Raw Almonds
3 to 4 c. Water
1 tsp. Cinnamon (optional)
1 tsp. Sea Salt (optional)
1 tsp. Vanilla Extract (optional)
1 Nut Milk Bag (you can use cheese cloth but a nut bag tee hee works better and is a great investment)

1) Place almonds in a bowl or jar
and place in fridge for 4 to 24 hours

2) Put almonds, water, cinnamon, vanilla,
salt and vanilla into your blender jar

3) Blend on high for 45 to 60 seconds, the mixture
will turn milky/cloudy white after the first few seconds

4) After blending, place your nut bag over a bowl
or jug, pour the mixture in for straining

5) Now comes the "fun" part of squeezing
(if you have a 5 year old's mentality like I do)

6) Pour your homemade almond milk into
an airtight mason jar or jug

7) Place in fridge, enjoy as needed
(it never lasts more than 48hrs in my house)



DO NOT throw away the almond pulp that's been left in the nut bag, place
that goodness in your dehydrator at 40C/105F for 6 to 8 hours. Or on a cookie sheet in you're oven on low. After, you're left with almond flour...waste not want not. Stay tuned for recipes later today that will give you an idea of what you can do with your results after dehydrating.