Happy New Year!
I can’t believe it’s already 2018 – 2017 definitely flew by. It was a crazy year for us (and more so for the world!) but for us personally, we graduated with our higher ed degrees – Ph.D. (Jeff) and Master’s (me) – drove cross country and moved all of our personal belongings to Cali, moved to England, and both started new jobs in a new country. It’s definitely been difficult adjusting to being so far away from family and everything we knew in the U.S. but I’m looking forward to a year of exploring and traveling around our new home.
While I was home in Cali, I decided to make some homemade almond milk out of the million pounds of almonds my mom had on hand. I’ve made cashew milk before but never tried almond. It ended up being a little more labor intensive than I’d imagined (you really have to press the milk out of the pulp!) but the payout was worth it. I added a little maple syrup, vanilla, pink himalayan salt, and cinnamon so I could add it to chai lattes and it was delish!
Hope you enjoy!
Homemade Almond Milk
Makes ~ 6 cups
4 cups almonds, soaked overnight
~8 cups water, for blending
1/4 cup maple syrup
1/2 teaspoon vanilla
1 teaspoon pink himalayan salt
1 teaspoon ground cinnamon
Special tools: fine strainer or cheesecloth
Strain almonds and rinse with water.
One cup at a time, place almonds in a high powered blender and cover with about 2 cups of water. Blend until smooth.
Pour almonds into a cheesecloth or fine strainer placed over a large bowl. Using a spatula, press the almonds into the strainer to separate the milk from the pulp. Discard the pulp (or save to make almond meal muffins!) and repeat until all of the almonds are blended.
Mix in maple syrup, vanilla, pink himalayan salt, and cinnamon.
Store in an airtight container in the fridge and enjoy!
Time: 25 minutes + overnight to soak