Ingredients for - Vanilla Almond Milk
How to cook deliciously - Vanilla Almond Milk
1. Stage
Soak 1 cup raw almonds in a bowl of water overnight at room temperature, or for 8 to 12 hours. Drain nuts and toss the soaking water.
2. Stage
Place nuts in a high-speed blender with 5 cups of water, ideally filtered water. (The exact ratio of nuts to water that you blend is up to you; it depends on the consistency and creaminess you desire. Alter the ratio according to your preference.) Or pour nuts and water slowly through your masticating juicer.
3. Stage
Blend the nuts and water until you see the nuts pulverize and the liquid turn creamy white. If using a juicer, you may want to pass the liquid through twice. If the mixture gets caught up in the gear, press "reverse" for a few seconds to dislodge, then continue, adding fewer almonds.
4. Stage
Place the nut milk bag in the bowl or jug, with the sides of the bag hanging far over the edge. Pour the liquid slowly in and let drain through at its own pace.
5. Stage
Lift the bag up so more milk drains out and gently pull its drawstrings tight. Now gently twist the bag from the top down and squeeze the contents to extract all the milk possible without letting the pulp through.
6. Stage
Pour almond milk into blender with vanilla bean (or a dash of vanilla essence), filtered water, and dates to taste. Advanced level: Add a pinch of turmeric for a golden yellow, extra healing drink.
