Vanilla Bean Almond Milk
Nutty, slightly sweet and super creamy, this homemade almond milk is quick, easy and delicious.
- Prep Time: 10 mins
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 3 1/2 cups 1x
Ingredients
Scale
- 1 cup raw almonds
- 3 1/2 cups water
- 2 pitted Medjool dates
- 1 vanilla bean, split
- 1/4 teaspoon ground cinnamon
- Pinch fine sea salt
Instructions
- Place the almonds in a medium bowl, add enough water to cover by 1/2-inch. Soak, covered overnight, or up to 48 hours.
- Rinse and drain the almonds. Add the almonds, 3 cups fresh water, dates, vanilla bean (Don’t worry, you’ll strain out the vanilla bean grit later), cinnamon and salt to a high speed blender. Blend on high speed for 1 minute or until smooth.
- Strain almond milk over a large bowl through cheese cloth, fine mesh sieve or a nut milk bag. Squeeze the liquid from the almond meal.
- Transfer the milk to a jar and store, covered for up to 4 days. Shake well before using as the milk will separate.
Notes
Discard the almond meal or dry it out and use it as a flour. Spread the almond meal evenly on a baking pan and bake at 200°F until dry. Grind the dry almond meal in a coffee grinder to get a really fine almond flour.
Nutrition
- Serving Size: 1 Serving (about 1/2 cup)
- Calories: 116
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://www.bourbonandhoney.com/vanilla-bean-almond-milk/