Vanilla or Plain Almond Milk
Making delicious, I mean a million times better than, store milk, is super easy. Making milk out of anything nutritious is pretty much the same, 1:4 ratio. One part almonds, steel cut oats, rice, cashew, coconut...to four parts filtered water. It is important to me that there are no additives in our milk. Dairy is highly inflammatory for many people, so alternating milk, is great for the digestive and skin health.
I usually make 3 batches of milk every other week. I make one steel cut oat, one plain almond, and one vanilla almond. On the alternating weeks we use organic dairy milk. With it being very common to have a vitamin D deficiency these days, I noticed Horizon had new 50% more vitamin D milk. As I was reading the ingredients I noticed a ***Vitamin D3, I read further and found ***ingredient in excess of amount permitted in regular milk. I definitely don't want anything that's not permitted in milk, IN MY MILK!
Plain almond milk, is just water and almonds. This is used any way dairy milk is used. The vanilla milk is perfect in lattes or when a sweet craving hits.
1 cup raw almonds, soaked 4- 8 hours or overnight
2 tablespoons maple syrup
1 teaspoon vanilla
Soak the almonds over night in glass container, discard the water, rinse the almonds. The brown skins will slip right off. Add the white of the almonds, and other optional ingredients, to the blender. In a large pitcher or bowl, strain the milk using a nut bag (Whole Foods straining bags are my favorite). Discard the pulp, and store the milk in a glass container, in the fridge for up to a week.
Makes 1 liter