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This is my own recipe I've adapted through trial and error. Every batch is a little bit different (since I'm not usually the best with exact measurements) but every time I make a batch, it turns out creamy and delicious.
Prep Time: 06:10
Cook Time: 00:00
Basic almond milk foundation:
1 cup almonds
3 - 4 cups water
*will need a cheese cloth or nut bag for straining nut pulp
Optional add ins:
pinch of sea salt
1 tsp cinnamon
1 tsp vanilla extract
dates/stevia/maple syrup to sweeten
cacao powder (if making chocolate almond milk)
1Put almonds in a bowl and add water so that they are completely submerged. Let almonds soak 6-12 hours. I will usually soak overnight.
2Rinse almonds. Add almonds to vitamix (or other high power blender) along with 3-4 cups of water. Blend on high for about 30 seconds to 1 minute until completely pulverized.
3Strain nut/water mixture through nut bag so that the nut pulp is separate from the smooth milk liquid. Pour liquid back into the blender. Reserve nut pulp for another use such as energy balls or you can save it and add it back into smoothies!
4Add any mix ins you want back into the blender with the almond milk. For a creamy vanilla almond milk I like to add vanilla extract, sea salt, a date or two and a pinch of cinnamon. If I'm making chocolate almond milk I will add the mix-ins for my creamy vanilla almond milk along with a heaping scoop or two of cacao powder for that chocolatey goodness.
5Blend everything together on high until incorporated. Pour into a container and store in fridge. Enjoy over the next couple of days! :)
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