Almond Milk

I recently learned from chef Amy Chaplin that fresh almond milk is an absolute cinch to make! 

It's a much better price than buying the cartons... and then there's no carton, which means less waste too.  As a bonus, it's delicious and takes maybe 15 minutes of active work.  Love it!

Here's the recipe for you...

Place 1 cup of raw almonds in a bowl, cover with filtered water, and soak overnight in the refrigerator. 

 The next day, drain and rinse the almonds.  Put them in a blender with 4 cups of filtered water, 1/2 teaspoon vanilla, 1/8 teaspoon cinnamon, and a pinch of salt. 

 Put the blender on a high speed for 2 minutes.  

(I used an immersion blender.  It worked great but was a bit messy, seeing as there's no lid)

 And that's almond milk!  It's a bit grainy, and I suppose you could filter it -- but where's the fun in that?  

Pour your milk into a bottle or jar to keep in the refrigerator for up to 5 or 6 days.  And be sure to shake it well before pouring! 

[original recipe here; all photos by me]