Okay, so I saw this recipe on one of my favorite blogs (With Style and Grace), and had been wanting to make it for a while, but it just seemed like too much work. Then one day I decided to just go for it, and now I can’t believe what I’ve been missing out on this whole time. Here is a link to the inspiration for the recipe I used, I changed a couple of things, so I will write them down below, but I have to say: I screwed it up the first time I made the milk by accidentally squeezing some of the remaining almond paste from the cheese cloth into my final product, and I kind of preferred it. I don’t know if it’s really bad for you to do that, but I liked how creamy it was. Don’t get me wrong: It’s great both ways, but just rest assured that if you screw up, it might actually taste BETTER :)
- 2 cup raw organic almonds
- 5 to 5 and 1/2 cups purified water (I like it thicker)
- 6 whole dates, pitted (*she would probably do 10 here, but I kept it at 5 and still found it sweet enough)
- 1 tablespoon coconut sugar (*Lisa used agave nectar here. I skipped this and just did the dates and thought it was great)
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- Fresh Grated ginger (to taste)
“note: I found the best results to be in a Vitamix.”
Fill two small bowls with water. Soak almonds in one and the dates in the other. I soaked both the nuts and the dates overnight. Lisa says you can soak for as little as 30 minutes in her recipe, so keep that in mind.
Drain the almonds and the dates.
Add almonds and water to your Vitamix (or blender). Blend for a few minutes on high or until there aren’t any chunks.
Setup the strainer over a large container [strainer pictured above]. Pour the milk into the strainer. Strainer will hold the almond “meat”, while you gently squeeze until there isn’t any more liquid coming out.
Pour the milk back into the Vitamix (or blender). Add dates, agave, cinnamon, and nutmeg. Blend until completely smooth. Taste test – add more agave/coconut sugar/honey if you need it a little sweeter.
Pour over ice and enjoy!
Store in the fridge for up to 1 week – Although it may be gone in a day or two. :)