Wednesday, May 10, 2017

Maple Sea Salt Almond Milk

I often forget just how easy it is to make homemade almond milk, and how much better it is for you. Don't get me wrong, I definitely buy almond milk from the store, but it gets to be super expensive when you're going through one to two half gallons a week. You can easily buy a bag of almonds (or cashews or hazelnuts!) from Trader Joe's for about 7$, and make about three, half-gallons of almond milk. So you're saving money, plus it's not full of gums and strange ingredients, and it actually tastes better!




And here's the best part: you don't even have to let the nuts soak overnight if you don't have the time! This milk can be made in about five to ten minutes. However, you CAN soak the almonds for 12-24 hours for extra creamy almond milk and just skip the whole boiling process in the recipe below.

I also started using an Ellie's Nut Milk Bag for the first time, and let me tell you, it's a game-changer. It was so much easier to clean than the huge cheesecloth that I've been using, and it doesn't absorb the liquid like a cheesecloth does, AND it's super affordable. You can use the code "honeyandbrie" for 10% off your order.

 So without further adieu, here's the recipe for the tastiest homemade maple sea salt almond milk. Feel free to cut the water in half for a homemade coffee creamer. I hope you enjoy it!




Ingredients:

1 cup raw almonds
3 cups filtered water
2 tablespoons pure maple syrup
1/2 tsp vanilla extract
pinch of pink himalayan sea salt
Extra filtered water for boiling

 Put almonds in a pot with about 2 cups filtered water and bring to a boil. Once the water has boiled for one minute, strain the almonds and rinse under cold water until cool. Peel the skin off the almonds by gently pinching between your fingers, and discard the skins.

Place almonds in a blender with 3 cups of filtered water and blend until smooth.

Pour the milk into a nut milk bag or cheesecloth, and squeeze as much of the milk out as possible into a clean bowl.

Add the maple syrup, vanilla, and salt to the bowl and mix, then transfer milk into pitcher of choice.

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