4 cups water
1 vanilla bean or 1 tsp vanilla extract (optional)
- Soak almonds and vanilla bean in enough water to cover overnight
- Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear
- Place soaked almonds, vanilla bean and 4 cups of water in a blender or food processor
- Blend on highest speed for about 90 seconds or until completely smooth
- Strain milk through cheesecloth lined strainer, discarding solids
- Serve and enjoy, or bottle in a glass container and store in fridge up to 10 days.
Any way to give it that flavoring, especially chocolate, that so many of the store brands have?
What a fabulous idea for a post! I’ll get right on this… look for some info coming on the main homepage in about an hour or less! :) Thanks Lo!
I just made almond milk for the first time, any use for the almond mixture that is left over?
Yes! You can store it in the fridge and use it to sprinkle over salads, soups, add to smoothies. You can also dry it out at room temp on cookie sheets lined with a tea towel or paper towel — let air dry for 24-48 hours stirring occassionally. If you have a dehydrator, use that. after drying, use it as almond flour.