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.

1 cup raw almonds
3 cups water
1 tsp cinnamon (optional)

Soak almonds in 3 cups water overnight
In a blender, grind in to a fine pulp
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
Add cinnamon or other flavorings, shake
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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