You know what makes me crazy? Paying top dollar for organic stuff that just as full of crap as regular crap.
Deep. I know.
Truth is, most nut milks out there are processed as heck. I really started wondering lately if dairy could be any worse for me than carrageenan and sugar and the various added starches that most (if not all) commercial brands contain.
So I decided to try and make my own. Because clearly, I have tons of time on my hands, right? Thing is, sometimes going above and beyond is totally worth it. I’m happy to report that this was one of those times.
Okay I lied.
The first few times I made my own nut milk, I experimented with coconut milk. And it sucked. Almond milk is a ton easier. There’s a creamy sweetness to almonds that coconuts somehow lack. Where almond milk is rich and creamy, coconut milk has a slight bitter aftertaste. At least to me.
The trick lies in soaking your almonds overnight. And using a fresh vanilla pod if you can.
1.5 cup soaked almonds
1/2 vanilla pod (with caviar inside) or 1tbsp vanilla extract
4-5 pitted dates (I like mejdool)
2 tbsp cocoa powder or 3 tbsp dark, unsweetened chocolate chips
3.5 cups filtered water
Cheesecloth, fine mesh strainer or (this is by FAR the best option) nut milk bag.
1. Take a full cup of regular, unsalted raw almonds (with skins on). Put in a large bowl and cover with at least 2 inches of water. Soak overnight. This deactivates all the anti nutrients (like phytase) that nuts usually contain.
2. Discard soaking water.
3. Pop all listed ingredients (except nut milk bag, obviously) into blender. Blend and turn to highest setting once dates have been adequately pulverized. A Vitamix is amazing for this!
4. Pour milk through nut milk bag or cheesecloth into a big bowl and then transfer to a bottle and put in the fridge.
5. Enjoy cold.
6. Share with someone you love.