I’ve been drinking almond milk for years, but to be honest, I’ve never really found “my brand.” Sometimes the vanilla flavor can taste a bit synthetic, it’s too sweet, or the texture is too thick or thin. O.k. o.k., so I’m a little A-type when it comes to my almond milk! The test of a great nut milk is whether it’s drinkable on it’s own. After years to searching, I thought it was time to make my own batch. The only reason I’ve been holding off for so long is the thought that it would  too complicated to make. Boy was I wrong. What I love about making almond milk is that you can gauge it exactly to suit your taste, and there’s no funky fillers to worry about. You can either uses a nut milk bag, or a fine sieve to strain out the nuts and spices. You can find nut milk bags at your nearest health food store, or buy them on Amazon (info below). I also created a Chai-flavored nut milk with chai spices I bought from my local Indian grocer. I have to say that I’m leaning to my chai flavor nut milk, but you decide! Feel free to change the ratio, making the milk thicker or thinner to suit your own taste. Enjoy.

Vanilla Almond Milk

4 cups raw almonds, soaked in filtered water for 8 hours (soaking overnight)
8 cups of filtered water (if you want a thicker milk, try 7 cups)
1/4 to 1/2 cups agave syrup
pinch of ground cinnamon and nutmeg (optional)
seeds scraped from the middle of a vanilla bean pod
a sieve or a nut milk bag (at your nearest health food store or on amazon: http://www.amazon.com/Amazing-Nut-Milk-Bag-Elaina-Planet/dp/B001UEPGFY

1. Drain the almonds, and put half of the almonds with half of the water into a blender and whizz until the liquid turns into a smooth milky texture.
2. Using a nut milk bag. Pour the almond milk into through the nut milk bag and squeeze it until you have extracted all of the liquid. Pour the milk into a pitcher.
3. Repeat using the remaining almonds and filtered water, blending and sieving through the nut milk bag. Pour the  milk into the pitcher. Stir in the agave, cinnamon, and vanilla seeds again in the blender.  Save the nuts from the bag and use for a raw vegan pie or crumble (recipes below).4. Chill for 20-30 minutes before serving.

Serves 8 glasses

Variation:

Chai flavored Almond Milk
Caffeine free: Add a tablespoon chai powder (from your nearest Indian grocery store) to the almond milk and whizz in the blender for 2 minutes. If you’d like a smoother consistency, pour through the nut milk bag one more time and serve.

With Caffeine: Add the chai seasoning and a black tea bag to the nut milk. Steep for 5 minutes. Remove the tea bag  Whizz in the blender with the nut milk, run through the nut milk bag once more and serve.

Nectarine Crumble: http://foodforvitality.com/blueberry-and-nectarine-crumble-with-lemon-cream/

Naked Apple Pie: http://foodforvitality.com/naked-apple-pie/

Related posts:

• Grapefruit Skin Cocktail The sun is shining, the weather is sweet, makes you wanna move, your dancing feet! Whatever the weather, the sun can shine from within by drinking this wonderful tonic that gives a burst of life to your skin, and reduces your cellulite. I am not ki...
• Detox Lemonade Detox lemonade base is a spring clean in a glass. You can use it three ways: for a quick cleansing morning detox to give your colon and liver a cleanse before breakfast, a meal replacement for breakfast and lunch with light dinner, or as a 3 day ...
• A Cup of Tea for The Queen's Diamond Jubilee Why the heck am I sharing a tea recipe ? To celebrate the Queen's Diamond Jubilee of course! Toby, Jake, and I watched the wet and windy celebrations on the BBC this morning, and I have to say I'm constantly amazed at how nothing can dampen (no p...