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:

• Energizing Brazilian Breakfast Smoothie with Acai I am sitting here with an elephant-sized to do list. One slight problem: My two and a half year old son Jake does not seem to understand why paying bills, writing, taking and editing photos, cleaning the house, and making his breakfast takes ...
• The Green Smoothie I know what you're thinking. It's green. Umm hmm, I had to get over it myself. Sure, it's not Jamba Juice, but the difference between the two health wise is on an epic scale. Another important fact to remember: Bottled juices and smoothies foun...
• The Hippy Shake If you're in a rush, the Hippy Shake beats sugar-laden food bars any day of  the week. Just blend and pour into a flask, and drink it on your way to work. There are 7 anti-aging, high energy superfoods that will keep you going all the way u...