Re:treat!: Homemade Almond Milk
RE:treat! offers yoga-inspired lifestyle adventures in the mountains of Telluride, Colorado and beyond. The philosophy is simple: a yoga vacation should be satisfying at all levels. Attendees should never be starved for food or fun. Throw a bit of lux into the mix and you have a RE:treat yoga vacation.
Below Re:treat’s Babsi Glanznig shares this super simple recipe for making home made almond milk. (Re:treat like to nourish its guests, inside and out.)
Almond milk is a great non-dairy alternative for vegans, the lactose intolerant, or anyone who does not fancy the taste of cow’s milk. Almond milk is has less than half the calories of cow’s milk and keeps your bones strong and your skin glowing. It is also much more gentle on blood sugar levels, aids digestion and contributes to muscle strength & healing.
Read on for how to:
Babsi’s Almond Milk Recipe
- 1 cup raw, organic almonds
- 3 cups filtered water
- vanilla pod (or a tsp of vanilla extract)
- *you can use your preferred sweeteners here, such as maple syrup, brown sugar, coconut sugar etc.
- High-speed Blender
- Nut Milk bag or cheese cloths to strain
Put almonds in a glass bowl ,cover with water and allow to soak overnight. Then, wash almonds in colander thoroughly and place almonds and water in high-speed blender.
Add sweetness: 4 pitted dates and half a vanilla pod into mixture.
Blend for 3-5 minutes.
Pour almond-water mixture into nut-milk bag or layers of cheesecloth. Squeeze the bag until all of the “milk” is in a bowl and nut pulp remains.
I like to repeat straining the nut milk a couple of times so it is very smooth.
Don’t throw the nut pulp out!
Keep it in the freezer/refrigerator to make cookies. It can also be dried and used as almond flour.
You don’t have to stick to nuts here — ever tried hazelnut, or cashew milk?
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