Homemade vanilla almond milk is about the only kind of almond milk I like. It’s not gummy and thick like most of the store bought varieties. And when it’s sweetened with dates and scented with real vanilla, it’s rich and delicious.
Start with raw, unsalted almonds and soak them overnight in water. When you’re ready to make the almond milk the next day, just toss the soaking water and rinse the almonds well. Add them to your blender or Vitamix with fresh water, pitted dates, vanilla and a pinch of sea salt. Purée well and strain the almond milk through a fine tea towel or nut bag (you can buy them on Amazon).
During the holidays, I’ve thought about flavoring this slightly sweet milk with a little extra coconut sugar, and flavoring it with cinnamon and freshly grated nutmeg. It could be served over ice with a little brandy and an extra grating of nutmeg for a holiday milk punch.
If you’re ever doing the Whole 30 diet, this is a great creamer for your coffee. I like to use it in my chocolate, almond and date smoothie recipe. Or over gluten-free and nut-free granola and berries. However you pour it, I have a feeling it will be the best almond milk you’ve ever tasted.
Homemade Vanilla Almond Milk
2 cups raw unsalted almonds, soaked overnight in enough water to cover the almonds
6 cups water
3 fresh Medjool dates, pitted
2 teaspoons good quality pure vanilla extract
Pinch of sea salt
Drain and rinse the almonds, discarding the soaking water. Rinse.
In a high speed blender, combine the rinsed almonds, fresh water, dates, vanilla and a pinch of sea salt. Blend on high for 1-2 minutes.
Strain using a nut bag or clean tea towel, squeezing all the liquid into a large clean bowl. Transfer to a glass bottle and refrigerate.
Will keep, refrigerated, about a week. Shake to combine before using.
Recipe adapted from Minimalist Baker.