Homemade Almond Milk

Turns out we’re in the business of making our own Almond Milk. We were tipped off to a creepy thickening agent, Carrageenan, that’s lurking in most store-bought versions (excluding the Whole Foods brand), so we decided to make our own batch of C-free Almond Milk. It’s easy, tasty, customizable, and makes you feel pretty crunchy granola. In a great way. We made our first two batches plain and with cinnamon but plan to spice it up with some vanilla extract and even cocoa powder next time around. Note: you’ll need a blender and a cheese cloth to get down to business, and one day lead time to soak the almonds.
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Ingredients
1 cup raw almonds
3 cups water
1 tsp cinnamon (optional)

Steps
Soak almonds in 3 cups water overnight
In a blender, grind in to a fine pulp
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Affix cheese cloth to the opening of a large mason jar (or glass bottle)
Pour the blended almonds in to the jar, straining through the cheese cloth
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Add cinnamon or other flavorings, shake
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Refrigerate and enjoy! (it’s normal for ingredients to separate, so just give your milk a good shake)

Recipe inspired by Food Loves Writing

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