Vickie's Raw Almond Milk

I make all my recipes 100% organic, gluten-free and dairy-free. Organic ingredients are readily available these days at larger supermarkets and your local organic grocery...and sometimes even Costco! if it’s really exotic, I endeavor to include a note for more information. In a pinch, send me an email: vickiekelson@me.com or check my website Crystal Mountain Natural Health for "kitchen essentials" information. © 2012 vickie kelson, all rights reserved



Vickie's Raw Almond Milk

Makes 4-6 cups

3/4 cup raw almonds, soaked overnight

4-6 cups good water

3TBLS maple syrup

1/4 tsp sea salt

1/2 tsp vanilla extract

Pinch cinnamon, if desired

DIRECTIONS:

I recommend using a SOYABELLA nut milker. They are well-built, reasonably priced, and they are the only one I know of that doesn't require heating, allowing you to make a delicious nut milk without destroying all those great enzymes.

If you don't have an automatic milker, a blender and cheesecloth works well. Just toss the soaked nuts/seeds and water in blender, blend at high speed, and strain through several layers of cheesecloth. Squeeze cheesecloth to extract as much milk as possible. Then go to step 3 below.

1. Place your desired amount of water (less water means thicker milk) into your automatic nut milker. Mill according to directions 5-8 times, using the raw (unheated) setting.

2. Pour nut milk into your desired container, letting filter holding ground nuts/seeds drain exceeds milk.

3. Add in remaining ingredients and whisk until well-blended.

4. Drink in joy!

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