The slightly beige color of natural nut milks can be a turn off for some New*Bees to the raw food scene. Besides, what is more beautiful than a tall glass of sparkling white milk? (Although, I personally think nut milk is already white enough when you strain it. See for yourself in the video below.)
TAKE THEIR SKINS OFF!
After soaking, they easily slip right off.
Naked almonds are bee-u-tiful!
Here’s a step-by-step photo series for yummi-licious almond milk. For NewBees or kids, don’t be afraid to go a little sweet at first. Dessert milks are my personal favorites but when using as a base for smoothies, plain is quite nice.
How to Make Raw Almond Milk:
- 1 cup almonds, soaked 4-6 hours
- 4 cups water
- 2 tablespoons coconut oil (optional)
- 1 teaspoon vanilla
- 1 pinch sea salt
- choice of sweetener
Here’s a quick HOW TO lesson in making purr*fect almond milk:
If you want white milk, remove the skins first. Otherwise, simply toss the almonds into a high speed blender with water. Buzz around until the water becomes milky white.
Line another pitcher with a nut milk bag (using as a strainer) and pour in this watery liquid you just blended.
Squeeze and knead – almost like milking a cow until all you have left in the bag is dry almond meal. (save these for cookies, crackers and adding to pancake batter)
Blend in remaining ingredients from the recipe above or get creative with cinnamon or maple syrup. Strawberries make a BEEutiful pink milk 🙂
Serve chilled. Yummers. Store in an airtight container in the refrigerator.
TIP: Try switching things up a bit by using hemp seeds instead of almonds.