{"id":26988,"date":"2015-04-16T18:00:40","date_gmt":"2015-04-16T23:00:40","guid":{"rendered":"http:\/\/the2seasons.com\/?p=26988"},"modified":"2015-04-16T10:44:44","modified_gmt":"2015-04-16T15:44:44","slug":"homemade-almond-milk-recipe","status":"publish","type":"post","link":"http:\/\/the2seasons.com\/?p=26988","title":{"rendered":"Homemade Almond Milk Recipe"},"content":{"rendered":"

I switched over to the almond milk and coconut milk train some time ago. \u00a0I am not a milk drinker and never have been, but I do like something creamy in my coffee and in my morning smoothie<\/a>. \u00a0I heard from a friend that you can make your own homemade almond milk, so I thought I would give it a try. \u00a0It is so easy and tasty, and it is now part of my routine.\u00a0 I am happy to share this homemade almond milk recipe with all of you.\u00a0 Even if you are a milk drinker, you might like the taste of this.<\/h3>\n

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\"Homemade<\/p>\n

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The steps are very easy, and I think you should give it a go.<\/h3>\n

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\"Homemade<\/p>\n

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The first thing you do is take a cup of raw almonds and soak them overnight in water. \u00a0This is no big deal.\u00a0 You can just do it before heading to bed.<\/h3>\n

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\"Homemade<\/p>\n

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The soaking really plumps up the almonds.\u00a0 The next morning drain and give the almonds a nice rinse with water.<\/h3>\n

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\"Homemade<\/p>\n

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Then add the almonds to your blender with 3 to 4 cups of water. \u00a0The less water you add, the creamier the milk will be. \u00a0I like the results using 3.5 cups of water. \u00a0If you would like a little flavoring in your almond milk or some sweetness, you can add vanilla <\/a>and\/or dates. \u00a0I like adding these items since I use the almond milk a lot for my coffee creamer. \u00a0I add one teaspoon of our homemade vanilla and one date. \u00a0Again, you can adjust to your taste. \u00a0Blend away for at least a minute.<\/h3>\n

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Now for the next step is very important.\u00a0 You need a nut bag.<\/a>\u00a0\u00a0 No matter what you read online about cheesecloth, don’t even waste your time or the cost of your almonds trying it with cheesecloth.<\/h3>\n

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\"Homemade<\/p>\n

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If you try the cheese cloth, you will end up with a crazy mess as seen here. \u00a0 It will take you twice as long to make the milk. \u00a0I am highly encouraging you to buy the nut bag.\u00a0<\/a> It is only a few bucks but so worth it. I cannot stress this enough.<\/h3>\n

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\"Homemade<\/p>\n

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The nut bag fits great over a pitcher, and you pour the milk and then let the bag do the straining. \u00a0At the end, I do squeeze out the extra liquid.<\/h3>\n

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\"Homemade<\/p>\n

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You will be left with about a cup of almond pulp. \u00a0I am testing out different recipes that use this pulp.\u00a0 One option is you can dry it in the oven and run it through the food processor. \u00a0 Then you will have almond flour.\u00a0 There are lots of options.<\/h3>\n

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\"Homemade<\/h3>\n

Homemade Almond Milk<\/span><\/h3>\n

1 cup almonds<\/h3>\n

4 cups water<\/h3>\n

1 teaspoon vanilla (optional)<\/h3>\n

1-2 dates (optional)<\/h3>\n

-Take one cup of almonds and cover with water. \u00a0Soak overnight at least 8 hours.<\/h3>\n

-Drain and rinse almonds.<\/h3>\n

-Add almonds and 3-4 cups of water to blender. \u00a0Optional to add vanilla and dates.<\/h3>\n

-Blend for at least one minute till mixture looks creamy.<\/h3>\n

-Using a nut bag, pour the milk into the bag to separate the pulp and milk.<\/h3>\n

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Enjoy! \u00a0This will last in your refrigerator 3-5 days. I store it in a mason jar with a lid on top.<\/h3>\n

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\u00a0Thanks for stopping in.<\/h3>\n

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Cheers!<\/h3>\n

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affilate links in post.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

I switched over to the almond milk and coconut milk train some time ago. \u00a0I am not a milk drinker and never have been, but I do like something creamy in my coffee and in my morning smoothie. \u00a0I heard from a friend that you can make your own homemade almond milk, so I thought […]<\/p>\n","protected":false},"author":1,"featured_media":26989,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/26988"}],"collection":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26988"}],"version-history":[{"count":8,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/26988\/revisions"}],"predecessor-version":[{"id":27029,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/26988\/revisions\/27029"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/media\/26989"}],"wp:attachment":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26988"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}