Written by Jamie Coppa
With so many brands of almond milk available on the market, I can understand why nobody feels the need to make their own.
Although unbeknownst to many, most store-bought almond milk brands contain the nasty additive carrageenan (a highly processed derivative of red seaweed) which promotes inflammation in the body. If there’s anything I’ve learned it’s that inflammation is the devil.
Plus, making your own almond milk is much easier than you would expect. So if you’re looking for a healthier alternative, or you’re down to try something new, give this simple and delicious step-by-step almond milk recipe a go.
Here’s what you’ll need to get started:
1 cup of almonds, 5 pitted dates, vanilla extract, cinnamon, cheesecloth, and filtered water. (I highly recommend getting all of these ingredients organic, because organic basically means without the bullshit.)
Here’s how you make it:
1. Start off by soaking 1 cup of almonds in filtered water overnight.
2. In the morning, strain and rinse your almonds. Discard the water.
3. Put your rinsed almonds, 4 cups of filtered water, 5 pitted dates, 1 tbsp of organic vanilla.
4. Blend and then strain your milk through cheesecloth or nut milk bag. 5. Add a pinch of cinnamon to taste.
This recipe should give you about a quart of almond milk each time. You can also go ahead and double the recipe if you want to make larger quantities. Enjoy in your morning coffee, smoothies, or all by itself. Have fun experimenting with this recipe. For instance, if you want a creamier almond milk, try using 3 cups of water instead of 4 and adding a tablespoon of coconut oil. Or if you want a sweeter almond milk, just add a few more pitted dates. This recipe has plenty of room for your personal touch. Let us know how yours turns out!