I had heard of a nut bag, but had no idea, what purpose they serve. When I discovered that you can actually MAKE your own milk out of almonds I was intriqued. But I did kinda wonder why, when you can pick up a carton of processed almond milk for under $3.00 would you bother making your own?
I soon discovered why. The aroma. The fresh taste. The sublime thrill you get out of squeezing almond pulp between your fingers!
With a little preparation you are well on your way to making your own almond milk!
The unglamorous nut bag! 
Blitzing the almonds and other ingredients!
Get ready to inhale almond aroma!
This recipe is adapted from Angela Liddon’s “Oh She Glows” recipe for almond milk. The first time I made this recipe, after the ingredients had been blitzed in the blender, I cracked off the blender top and inhaled. Divine! A marvelous nosy blend of almonds, cinnamon and sweetness from the dates.
I have used a papery almond which left a lot of debris in the nut bag, and a much darker more caramel colour to the milk. It makes a marvelous base for any smoothie recipe.
I discard the almond pulp but Angela suggests that you can use it in one of her recipes.
Delicious Homemade Almond Milk
Your next smoothie will thank you! Delicious and easy homemade almond milk, you determine the sweetness with fresh dates and enhance the aroma with cinnamon and vanilla.
- 1 cup almonds
- 4 cups filtered water
- 3-4 Medjool dates
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/8 tsp sea salt
Place the almonds in a bowl, cover with water by an inch or so and let sit overnight (min 8 hours).
Drain and rinse almonds well. Place almonds in a high speed blender with the rest of the ingredients.
Grab a bowl and place the nut bag over the bowl, pour the mixture carefully into the nut bag. Gently squeeze the bottom of the nut bag and drizzle the almond milk into the bowl. It's time consuming. Don't rush it or squeeze too vigorously or you'll have almond pulp all over your hands (speaking from experience)!
Pour the milk into a glass vessel. It should keep in the refrigerator for up to 4 or 5 days but it won't last long and it does separate so give it a swirl around before you use it.
I like to use a cup of this milk, frozen berries, half a frozen banana, a splash of good maple syrup and some vegan protein powder along with 2 ice cubes, zapped in the blender for my morning summer breakfast routine. Satisfying beyond belief!
Be bold, be authentically you!
~ Donna
