Homemade Vanilla Almond Milk
Homemade vanilla almond milk is not gummy and thick like most of the store bought varieties. And when it’s sweetened with dates and scented with real vanilla, it’s rich and delicious. Check out this recipe for a great creamer for coffee.
Start with raw, unsalted almonds and soak them overnight (or all day) in water. When you’re ready to make the almond milk, just throw out the soaking water and rinse the almonds well. Place them in a high-powered blender with fresh water, pitted dates, vanilla and a pinch of sea salt. Then puree well and strain the almond milk through a kitchen towel or nut bag.
Next, use a spouted bowl to pour the almond milk through a funnel into glass storage containers.
Lastly, for a zero waste approach, save the almond pulp and mix it into pancake batter, toast it with granola or add it to smoothies for extra fiber and protein. You can store the pulp in storage containers in your refrigerator for up to five days, or in the freezer for up to 1 month.
During the holidays, you can flavor this slightly sweet milk with a little extra coconut sugar, added cinnamon, and freshly grated nutmeg. It can be served over ice with a little brandy and an extra grating of nutmeg for a holiday milk punch. Always use whole nutmeg grated with a nutmeg grater or microplaner for the freshest nutmeg flavor.
How to Make Vanilla Almond Milk
Prep Time: 20 mins
Cook Time: 24 hours 20 mins
Ingredients
- 2 cups raw unsalted almonds, soaked overnight in enough water to cover the almonds
- 6 cups water
- 3 fresh Medjool dates, pitted (or other sweetener of choice, omit for unsweetened)
- 2 teaspoons good quality pure vanilla extract (or sub 1 vanilla bean, scraped per 1 tsp. extract, omit for plain almond milk)
- Pinch of sea salt
- 2 Tbsp. cocoa powder (optional, for chocolate milk variation)
- ½ cup berries (optional, for berry milk variation)
Instructions
- Drain and rinse the almonds, discarding the soaking water. Rinse.
- In a high speed blender, combine the rinsed almonds, fresh water, dates, vanilla (or other add-ins for variations) and a pinch of sea salt. Blend on high for 1-2 minutes.
- Strain using a nut bag or clean kitchen towel, squeezing all the liquid into a large clean bowl. Transfer to a glass bottle and refrigerate.
- Shake to combine before using.
How Long Does It Last
How long it lasts will depend on a variety of factors such as how well you sterilize your equipment, the freshness of your ingredients, and the temperature of your refrigerator. On average, homemade almond milk lasts 4-5 days.
If it becomes sour before then, make sure to fully sterilize your equipment before use by running it through the dishwasher or pouring boiling water in your jars. Also, make sure to soak your almonds overnight in the fridge rather than at room temperature.
How to Use Almond Milk
It can be used in many of the same ways you would use cow’s milk. Perfect for cereal, baking, and drinking straight alongside baked goods. Stay tuned for more vegan recipes using plant-based milks.
Sources:
Homemade Vanilla Almond Milk
https://smartinthekitchen.com/2020/05/homemade-vanilla-almond-milk/
Recipe adapted from @smartinthekitchen
By msmart, This post was updated on May 13, 2020 and originally published on October 11, 2017.