Makes 2 quarts
1 1/2 cups raw almonds
2 large pitted dates or three small ones (this does not make the milk sweet in any way, just balances the flavor.
Soak overnight on the counter in about 2 1/2 - 3 cups water OR 1 hour in hot water.
Drain and rinse the almonds and dates, put in the bottom of a high powered blender.
Add filtered water to fill blender about half way.
Add at least 8 (I actually use 20) Citrical +D3
1 1/2 tsp vanilla
1/2 tsp sea salt
Blend for about 90 seconds on a medium to high level.
Watch closely the first few times to get a feel for you blender as some will overflow.
Pour the slurry into a nut milk bag suspended in a 2 quart measuring cup. Fill the blender bowl with a cup of filtered water, put the lid on and shake to rinse the bowl and pour it into the milk bag. Squeeze the almond milk into the 2 qt. measuring cup until it's mostly dry. I add filtered water a cup or so at a time to the pulp left in the nut milk bag squeezing the liquid into 2 qt measuring cup until it's full. Pour the almond milk into storage container. Store in the refrigerator, shake before serving. It will last about 4 days although we always use it in two.
No comments:
Post a Comment