Creamy Almond Milk

Once of the hardest things after cutting out dairy from my diet was actually what I was going to add to my coffee. I went thru sooo many different brands of milk to try and find one I liked but I found that they either had TONS of other crap in them. And if I could get past that huge fact they just didn't taste great. I am sensitive to xantham gum so that didn't help either.

So I began making my on milk with my kids as my hardest critics! We tried oat, cashew, buckwheat, coconut and hemp. Each has it's own unique flavor and texture but none that my kids really enjoyed. Entire almonds!

I didn't get it right the first time.It took some time to figure out how sweet my kids liked it. So we experimented with different amounts of dates. I also found the flavour became way better after adding a pinch of salt.

Now to be fair I always soak and dehydrate my almonds before I make this milk. I buy a huge bulk amount of raw almonds. Then if there is any left after my kids go thru them I soak them for a few hours and after draining place them in the dehydrator overnight! If your interested to know why I do this you can read about it here.

The key to this recipe is a high speed blender. You can make it without one but it wont be as creamy. I usually blend it in the blender for 3 minutes (so yes the milk will come out hot at first so be carefully when handling it.

You will also need a good nut bag or muslin cloth. If you don't have one not to worry, you can use an old shirt or towel. After straining the milk I always add it back into the blender and reblend for a few minutes just to get it extra creamy!

This milk is the best (in my opinion) in coffee or with cereal. You can also make a killer cream sauce with it if your interested (stay tuned for recipe). Just make sure to place the milk in a mason jar and into the fridge. It is good for 4 days in the fridge or 3 months in the freezer.

OK now on to the recipe...

Enjoy! And don't forget to tag me on Instagram if you make this recipe (@at.my.table)! I love to see your creations.

📖 Recipe

Creamy Almond Milk

Patricia Granek

Perfect for your cuppa or cereal bowl.

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Servings 10

Ingredients

 

1x2x3x

• ▢ Ingredients:
• ▢ 1 cup of almonds
• ▢ 5 cups of water
• ▢ 2-4 dates depending on your taste, we use 3
• ▢ Dash of salt

Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions

 

• Place almonds, dates, and salt in your high speed blender.
• Add in the water and let it sit for ideally 2 hours (if in a rush add warm water and let sit for 20 minutes).
• Blend at a high speed for 3 minutes.
• Pour thru a nut bad over a large bowl, use your hands to help wring out all the milk.
• Pour into a mason jar and serve or place in the fridge.
• * Milk is good for 4 days in the fridge or 3 months in the freezer.

Notes

This sugar free and dairy free milk is just velvety smooth and rich in flavour!
Credit: atmytable

Tried this recipe? I’d love to hear how it turned out in the comments !