I’ve been riding the nut mylk train for a couple years now and replacing dairy milk wherever I can. I’ve always stuck to the typical retail brands such Silk, Blue Diamond, Natur-a for convenience sake and I was always a bit intimidated in trying to make my own.
But at last, after trying some amazing varieties from local retailers and vendors at my favourite farmers markets, I thought I have to give this a whirl. Surely, it couldn’t be so hard and I found myself craving, the all natural, preservative free kinds. And let’s face it, the mass produced varieties with a shelf life, really don’t offer much flavour, nutrients and often have some nasty fillers like carrageenan. This recipe proves that this creamy delicious treat really is a cinch to make and is so satisfying!
For my first attempt, I am super impressed with how it turned out. Slightly sweet and silky smooth, I can literally drink this by the glass and do note, that this is not something I would ever or have ever done with mass produced almond mylk, cow milk and or any other variety. Never have I had that urge, but THIS…THIS is TOO good!
Simple ingredients make for a naturally sweet vanilla caramel flavour.
Ingredients (yields 4 cups)
- 1 cup of almonds, soaked
- 3 medjool pitted dates
- ¼ tsp of cinnamon
- 1 vanilla bean (for intense flavour – chop up the whole bean!) or half a tsp pure vanilla extract
- 3-4 cups of filtered water
- Place almonds in bowl and cover with a couple inches of water. Soak nuts overnight (8 hours or longer).
- Rinse and drain nuts.
- Add all ingredients to blender and blend on high for 1 minute.
- Place cheese cloth or nut bag over a large bowl and pour milk.
- A lot of milk will filter right through, but you will need to squeeze the cloth/bag to ensure you get all the goodness into your bowl.
- Got Mylk?! xx