Pleasant Hill Grain

HELPING YOU ACHIEVE YOUR CULINARY DREAMS

Shopping Basket

  • This item was added
  • items in your basket
  • (close)

Ask a product expert! Click here.

Despite higher order volume, our amazing shipping team continues to ship orders out quickly. Today we're shipping orders for in-stock items placed May 27. Recently we opened an additional shipping line that’s reducing processing time. Customer service is available by email and phone. If we can’t take your call immediately, we’ll get back to you as fast as possible. The Hampton showroom is temporarily closed. We greatly appreciate your business as we do our very best to serve you!
Posted: November 28, 2016
Recipe by: Granny Smith
Source: Oh She Glows Cookbook
Save time and money by making your own almond milk at home. This recipe is quick, easy, and made with all natural ingredients.
Active Time
20 minutes
Total Time
10 hours
Yields
3-1/2 cups

Ingredients:

  • 1 c. raw almonds, soaked
  • 3-1/2 c. filtered water
  • 2 to 4 pitted dates, to taste
  • 1 whole vanilla bean, chopped or 1/2 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • Small pinch fine sea salt

Directions:

  1. 1. Place almonds in a bowl and cover with water. Soak the almonds overnight (about 8 to 10 hours). For a quick-soak, soak almonds in boiling water for 1 hour. Rinse and drain well.
  2. 2. Put drained almonds in blender along with filtered water, dates, and chopped vanilla bean or vanilla extract.
  3. 3. Blend on highest speed for 1 minute.
  4. 4. Place a nut milk bag over a bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk.
  5. 5. Rinse blender and pour milk back in. Blend in cinnamon and sea salt.
  6. 6. Using a funnel, pour milk into a glass jar and secure lid. Store in the refrigerator for up to 4 days. Store milk in the coldest spot in the fridge (typically the back) rather than on a door. Shake jar very well before drinking as the milk separates when sitting.

Author's Notes:

If your dates or vanilla bean are dry/stiff, soak them in very hot water for 30 minutes before using. You can also use another sweetener like maple syrup instead of the pitted dates, if you wish.

Images:

Vanilla-Cinnamon Almond Milk
Vanilla-Cinnamon Almond Milk
Vanilla-Cinnamon Almond Milk
Vanilla-Cinnamon Almond Milk
Vanilla-Cinnamon Almond Milk

Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

Vanilla-Cinnamon Almond Milk

Source: Oh She Glows Cookbook

  • Prep
    20 minutes
  • Total Time
    10 hours
  • Yields
    3-1/2 cups

Description

"Save time and money by making your own almond milk at home. This recipe is quick, easy, and made with all natural ingredients."

Ingredients

  • 1 c. raw almonds, soaked
  • 3-1/2 c. filtered water
  • 2 to 4 pitted dates, to taste
  • 1 whole vanilla bean, chopped or 1/2 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • Small pinch fine sea salt

Directions

  1. 1. Place almonds in a bowl and cover with water. Soak the almonds overnight (about 8 to 10 hours). For a quick-soak, soak almonds in boiling water for 1 hour. Rinse and drain well.
  2. 2. Put drained almonds in blender along with filtered water, dates, and chopped vanilla bean or vanilla extract.
  3. 3. Blend on highest speed for 1 minute.
  4. 4. Place a nut milk bag over a bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk.
  5. 5. Rinse blender and pour milk back in. Blend in cinnamon and sea salt.
  6. 6. Using a funnel, pour milk into a glass jar and secure lid. Store in the refrigerator for up to 4 days. Store milk in the coldest spot in the fridge (typically the back) rather than on a door. Shake jar very well before drinking as the milk separates when sitting.

Author's Notes

If your dates or vanilla bean are dry/stiff, soak them in very hot water for 30 minutes before using. You can also use another sweetener like maple syrup instead of the pitted dates, if you wish.

Return to Recipe Index
Return to top
Back to top