I am a self-proclaimed junk food junkie (hahaha), but I thought that instead of the standard cupcakes, I would share something a little healthier today.
Almond milk is one of the most nutritious milk substitutes available. It is also really simple to make. Almond milk contains a variety of vitamins and minerals and is low in fat and calories. Almond milk is high in protein, contains omega-3 fatty acids, vitamin e, potassium, zinc, fiber and calcium. It is great for those who are lactose intolerant, because it doesn’t contain any lactose. It also doesn’t contain soy, so it’s good for those who suffer from soy allergies.
What you need:
- 1 cup of raw almonds
- 2 cups of water for soaking
- 4 cups of cold water
- 1/2 teaspoon of vanilla (optional to sweeten)
- 1 pitted date (optional to sweeten)
Other possible sweeteners:
- agave syrup
- maple syrup
- vanilla bean
- cocoa powder
- sweetener (like stevia)
- cheese cloth
- storage container
- measuring cups
- saran wrap (or a lid)
1. Soak 1 cup of raw almonds in 2 cups of water overnight (or at least 8 hours). Make sure that it is covered.
2. Drain and rinse the almonds.
3. In a blender, add the almonds, 4 cups of fresh cold water, 1/2 teaspoon of vanilla and 1 pitted date. Cover and blend for approximately 3 minutes.
4. Line a sieve with a cheese cloth. Pour the almond mixture through the cheese cloth and squeeze out as much liquid as possible.
5. Place the almond milk into a storage container and keep refrigerated.
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Thanks for reading and have a wonderful day!