Vanilla Bean Almond Milk
Recipe from: Rancho Vignola, Armstrong, BC
1 cup soaked almonds
3 cups water
1 vanilla bean
medjool or barhi dates
pinch of salt
Soak your almonds in water over night or around 8 hours, discard the water and rinse well. Place the almonds in a high powered blender with three cups fresh water.
Cut your vanilla bean in half length wise and scrape the seeds out (save the pod for another purpose). Toss the salt and vanilla bean seeds into the water with the almonds. Blend on high for 2-3 minutes.
Strain your almond milk with a nut milk bag, or a few layers of cheese cloth. Squeeze firmly to get as much liquid out as possible, put the liquid back into your blender.
Pitt one medjool, or two barhi dates and also add to your blender. Blend on high for another few minutes, taste, add another date if you would like it more sweet.
You can strain it once more, or keep it as is if you like a bit thicker of an almond milk. If you don’t have a high speed blender you may wish to strain it again for a smoother milk. Some separation can occur naturally during storage, just shake it up before drinking.
You can’t even compare store bought almond milk to this, once you’ve tried it fresh you’ll never go back! It’s much more creamy, not to mention nutritious, and the addition of a vanilla bean and dates turns this drink into luxury.
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