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

1. Place almonds in bowl and cover with a couple inches of water. Soak nuts overnight (8 hours or longer).
2. Rinse and drain nuts.
3. Add all ingredients to blender and blend on high for 1 minute.
4. Place cheese cloth or nut bag over a large bowl and pour milk.
5. 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.

1. Got Mylk?! xx