YUM! Forget cereal, this has become my go-to snack and dessert when I am home! Until I started making almond milk routinely, I never realized how easy and delicious this is. I started making this at home because I noticed that almond milk from the store has different gums and flavoring additives. The most basic recipe is to blend the soaked almonds with water and strain it, but I really enjoy a jazzed up version. I add oatmeal for a little thickness and texture, dates for sweetness, and cinnamon/vanilla/salt for flavor. It requires a bit of pre-planning since you have to soak the almonds, but other than that, it’s quick. I also decided to buy a mesh bag to make it easier, but cheesecloth works fine if that is what you have.
1 cup raw almonds
1/2 tbsp oatmeal
1-2 Mehjood dates
4 cups water
pinch sea salt
1/2 tsp vanilla extract
1. In a medium bowl, soak the almonds, oatmeal, and dates in water overnight.
2. The next day: Drain the almonds, oatmeal, and dates. Place them in a blender with the remaining ingredients. Blend until it looks uniform and frothy.
3. Place a cheese cloth or mesh bag inside a large bowl- make sure the edges hang over the sides of the bowl so you can gather them up. Pour the almond milk into the cheese cloth/mesh bag that is lining the bowl. Gather the cheese cloth/mesh bag and squeeze out as much of the almond milk as possible.
4. Keep in fridge up to 5 days in glass bottles.