Almond milk that is….
Victoria and I usually have at least 96 ounces of almond milk ready to go. Not kidding. We love the stuff! This is a great option for those that are lactose intolerant and it’s low in fat.
Fun fact: it also contains minerals like calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc. Woohoo!
Vanilla extract (Optional)
Cheese Cloth (If you don’t have one, paper towels work perfectly)
Step 1: Soak a cup of almonds in a bowl of water for 8-48 hours. Make sure the almonds are completely covered by the water.
Step 2: Pour the almonds into the strainer and get rid of all the water. You may notice that the almonds look bigger.
Step 3: Put the almonds in the blender. Measure out 4 cups of water and pour in (for every cup of almonds, you would use 4 cups of water).
Step 4: Technically, those are the only ingredients you need but I like to sweeten it up a little. If you do too, add two dates and 1 teaspoon of vanilla extract with a pinch of salt (Don’t forget to remove the pits from the dates).
Step 5: Blend on low for 1 minute. As that is blending, grab your large bowl, strainer, and cheese cloth (or paper towels). Put the strainer on top of the large bowl (this will catch any almonds that might slip out of the cheese cloth) and lay the cheese cloth on top of the strainer.
Step 6: Once the almonds are all blended, take the blender over to your station and slowly pour the almond milk onto the cheese cloth (the cloth or paper towel should catch all of the chopped almonds). Pick up the corners of the cloth and squeeze out the milk and throw away the almonds. You might have to do this a few times to get all the almond milk out.
Step 7: My favorite step! Enjoy the frothy almondy goodness. Maybe, even with a puppy. Haha! Just kidding! I promise we really don’t give him almond milk.