Recipe: Homemade Naturally Sweetened Almond Milk

Dairy never quite sat right with me. I can deal with it in small amounts like Parmesan cheese and occasionally Greek yogurt but not exactly on the regular. I've never been a big fan of dairy milk either. So switching to Almond Milk a few years ago seems like an easy natural fit.

Almond milks boasts tons of health benefits such as a significant amounts of magnesium, selenium, manganese and vitamin E. Almond Milk is lower in calories than Dairy Milk and contains protein and Omega-3 fatty acids. Awesome!

However, it wasn't until I actually read the label on the almond milk carton one day that literally stopped me in my tracks. It saddens me that something marketed as a healthy alternative would be packed with chemicals and preservatives. Do a quick search on the word carrageenan, enough said.

I love Almond Milk and try to make as much as possible at home and in my own kitchen so trying my hand at homemade almond milk was a natural fit. I thought it would be a cumbersome task and I was surprised to find out how easy it actually was.

Not to mention the flavor. Please do yourself a favor and do a side-by-side taste comparison with store bought vs.  homemade - it will NOT disappoint.

I have this recipe down to less than 15 minutes (not including the prep ahead time of soaking the nuts) and it is truly one of the simplest, easiest and most satisfying recipes there are. It will be messy your first one or two times, but you will soon get the hang of it and joyously add it to your weekly meal prep regime.

Traditional unsweetened almond milk is just almonds and water, but you know me, I like things jazzy, so this recipe has a flavor kick with some dates for natural sweetness, cinnamon for the rounded warmth taste, pure vanilla extract for that silky smooth taste and a pinch of salt to even it all out.

You need:

• 1 cup raw almonds, soaked in filtered water overnight

• 2 additional cups filtered water

• 4 dates, soaked for 30 minutes

• Sprinkle of organic cinnamon

• Dash of salt

• 1/4 tsp pure vanilla extract (optional)

Tools:

• Vitamix or High Speed Blender

• Nut Milk Bag (I use this one)

• Fine Mesh Strainer (like this)

• Bowl to catch the milk

• Glass Storage Container or Mason Jar (I love this one)

To make:

Prep: Soak 1 cup almonds in water overnight (or atleast 8 hours).

1. Rinse soaked almonds with water and add to your high speed blender with 2 cups filtered water.

2. Blend 1-2 minutes until fully blended (no visible almond chunks). The mixture should be creamy and white.

3. Slowly pour mixture into a nut milk bag over a find mesh strainer over a bowl to catch the milk.

4. Next "milk" the almond "utter" (hehe) over the strainer to get all of the luscious milk into the bowl. This is a slow and tedious process but worth it.

5. Pour mixture back into your blender, then add the soaked dates, cinnamon, salt and vanilla extract. Thoroughly blend until fully incorporated.

6. Pour into an airtight glass container and refrigerate up to 4 days. E-N-J-O-Y!!

*great over cereal, oats, in smoothies, tea, or as a replacement for milk in baked goods. And of course, on it's own!

Do you make your own Almond or Nut Milks? What are your favorite flavor combinations? Tag your pictures with #createyourgreatlife so I can follow your nut milk adventures!