August 01st, 2013

DIY  Cool & Creamy Almond Milk

Almond milk can be pricey, comes in unattractive plastic or cardboard containers and has extra additives that just aren't needed, most of the time.
If you want to save a little money, use really cool containers and leave out the "extras", why not DIY!

A tall glass of this, straight from the cold fridge, would go great with some warm, crumbly, Gluten-Free Blueberry Streusel Muffins, Vegan too!
http://supernaturalegirl.weebly.com/gluten-free-recipes.html

Grab a blender
Simply add a few handfuls (1-2 C.) Almonds
http://www.sunfood.com/almonds-shelled-2-lbs-organic-raw-non-pasteurized-italy.html
7-8 C. of water
pinch of Salt
1 tsp. cinnamon (optional)
*add overnight soaked dates (no pits), agave, stevia, coconut sugar or any of your favorite sweeteners
 (after straining)

Blend until smooth (like the pic above)

Next, Place a strainer, or cheesecloth over a bowl. If using a strainer, press firmly with a utensil to push milk out. If using cheesecloth, squeeze and ring out over bowl in small amounts a few times.

Where on Earth can I get cheesecloth?
http://www.shoporganic.com/product/ifyoucare-cheesecloth/kitchen_gadgets_supplies


You can add the milk back into the blender and add sweetener now if you'd like ♥

Lastly, pick an amazing glass bottle to store it in, decorate it too if you'd like. Be sure to shake well before you drink it!

Okay, okay. I got a little excited and immediately made blueberry smoothies with the blueberries we picked last weekend. You still get the idea, right?

Use it as a base for smoothies, for hot and cold cereals, for tea, for replacing dairy in recipes that call for cow's milk.

Don't waste the Almond pulp! Save it! You can use it for added protein and fiber in smoothies, hot cereals and  for adding bulk in baked goods, or for making your own homemade Almond flour(check out my Almond Flour recipe).
Store it in the fridge in an airtight container.

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