1 cup whole almonds (not roasted or salted)
4 cups water
1/4 cup sweetener of choice (raw honey, pure maple syrup, brown rice syrup, agave, dates)Vanilla (optional)
I prefer to soak my almonds prior to making the milk. Typically I will soak them overnight and make the milk in the morning. I put the almonds in a glass quart jar and fill with water. In the morning I drain and rinse them. Then place almonds, 4 cups water, sweetener (if using), and vanilla (if using) into blender and blend until creamy and frothy. Strain through a nut milk bag, fine sieve, or cheesecloth. Viola' wholesome almond milk that is straight from your kitchen with no processing!
Extra Tips: The leftover pulp can be saved and used in baking and homemade crackers (recipes including this pulp will come soon!). If you don't have time to soak the almonds, no worries. The milk will still turn out great and tasty. There are lots of extra health benefits to soaking almonds, including higher amounts of nutrients that are more easily available for the body to absorb. However, even in it's un-soaked state it's still much more pure and wholesome than the boxed alternative.
Rice milk is just as easy.
1 cup cooked organic brown rice
4 cups water
1/4 cup sweetener of choice (optional)
Place all ingredients in blender and blend away. Strain and serve. No soaking required. Great way to use up leftover rice that's just sitting in the fridge.
Store the milks in glass containers in fridge. The milks will last for 4-5 days. Both of these make a tasty treat when blended with a little raw cacao! I don't need my kiddos to have that extra energy boost but you better believe some days I need it!
Happy milk making friends!!