Sweet & Light Almond Milk

By • December 2, 2013 0 Comments

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Author Notes: This time is almond, but you can use any grain, nut or seed - brown rice, buckwheat, millet, cashew, sesame or poppy. The only difference is soaking in cold water in a choice of nuts or seeds and covering with boiling water when harder grains are used.

*Flakes of oats for oat milk do not have to be soaked. They are ready to go.
Ausra de Araujo


Serves 4

  • 3/4 cup Almond (soaked overnight)
  • 4 cups Water
  • 1/8 teaspoon Sea Salt
  • 4 Dried pitted Dates (soaked in hot water) or 1 tsp of coconut sugar or nothing
  • 1 teaspoon Natural Vanilla or Almond extract* (very optional, I personally do not use it when make milk for myself)
  1. Grind your soaked almonds in a food processor. Add salt, chopped dates, vanilla extract (*) and drained cereals in a blender, cover with 1 cup of water. Blend well. Join other 3 cups. Blend till white and foamy.
  2. Using a strainer pour the liquid to a glass jar. Best to use in 2-5 days. Keep refrigerated. (I make mine fresh daily, it´s more delicious this way:)

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