We have been purchasing too many packets of rice, oat, hazelnut, quinoa milk and we decided it was time we start making our very own. Earlier today, I soaked shelled raw almonds (I bought them from Phoon huat a few days ago) for more than 8 hours. Near bedtime, both of us got up to try our first milking experiment for supper! We got this lovely recipe from Ohsheglows because she shoots the most gorgeous step by step pictures for all her recipes!
Yield: 3.5 cups
- 1 cup raw almonds, soaked in water
- 3 cups filtered water (We used 2.5 cups and we think less is better to get a really creamy texture)
- 2-4 pitted Medjool dates*, to taste (I used 2 large and I found them at Fairprice Finest at Thomson Plaza)
- 1 whole vanilla bean*, chopped (we used 1 tsp vanilla extract)
- 1/4 tsp cinnamon
- small pinch of fine grain sea salt, to enhance the flavour
1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
2. Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean.
3. Blend on highest speed for 1 minute or so.
4. Place a nut milk bag (I got mine from my grandma who makes her own coffee filter bag) over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took Hubby Ro a minute or two to squeeze all the milk out.
5. Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine. (A great alternative to mix it with cereal)
6. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting.
Notes: If your dates or vanilla bean are dry/stiff, soak in water to soften before use. You can also use another sweetener of your choice like maple syrup. Same goes for vanilla – feel free to use vanilla extract for a more subtle vanilla flavour.
Initially we poured them into big bowls and after we kept them in cups, we realized that after all the fun and work we only made 3 full cups of almond milk! The taste was such a delight and really creamy:) Another recipe to try over and over again and I cannot wait to make raw chocolate truffles tomorrow with the left over pulp!
On a funny note: Hubby Ro commented on the photo I uploaded on instagram “Instead of milking tits we are milking nuts!” Ahaha..