Homemade Almond Milk

Step 1

Soak 1.5 cups almonds with enough water to cover by 1 inch for at least 6 hours on the counter or preferably overnight. If you end up soaking overnight, make sure to transfer to the fridge. Drain the almonds and peel the brown skins off, they should pop right off. If not, blanch them in boiling water for 1 minute, drain, and then run them under cold water.. Their skin is hard to digest (and it also contains lectins (protein compounds)) and has slightly bitter flavor, so best to blanch them, but you can skip this step if you are in pinch. Add peeled almonds to the blender along with 44 ounces of filtered water and blend on high for 2 minutes. Pour mixture into nut milk bag, set in a large bowl, and strain. Throw away the solids remaining in the bag. Or you can save them and make almond hummus or spread.

Step 2

Soak the dates in hot water for 10 minutes, and then drain them.

Step 3

Transfer the strained milk back to the blender. Add the soaked and drained dates (or the stevia if your are keeping it keto), along with vanilla, cinnamon and pinch of salt. This would be the time to add the strawberries or cocoa powder if making flavored milk. If making strawberry milk, you need to strain the milk one more time after blending to catch the solids.

Step 4

Blend on high for another 30 seconds. Store milk in fridge—the flavor and texture improve greatly after 8 hours. Milk will last for 3-4 days and makes roughly 5.5 cups.