Ingredients Yield; 4 glasses
1 cup almonds, soaked 12 hours
3 cups water
1/2 teaspoon vanilla extract
Sweetener: 1 banana or 3-4 dates.
Preparation:
Place the almonds in the blender with half of the water and blend until smooth. Add the rest of the water and blend again. Place a nut milk bag over a medium bowl and pour the milk through it to remove the almond skins and pulp. Then pour the milk back in the blender jar, add sweetener and blend briefly.
*For Almond Cream, reduce the water to 2 cups, instead of 3 cups.
Serving suggestions
This milk is delicious on breakfast cereals, in milk shakes and wherever milk is normally served.
*Almond milk will keep for 3-4 days in the fridge.
*The light milk in the picture is, amazingly, made of almonds with skin.
*Almonds are alkalizing and excellent for your health!
