If you love almond milk but haven't jumped on the bandwagon of making your own...now is the time! Not only does it taste completely different (read: better) than almond milk available at the grocery store, fresh almond milk is a low calorie, heart healthy, non-dairy milk that couldn’t be easier to whip together!
Make a batch every few days and enjoy with everything from oatmeal and smoothies to your morning cup of coffee.
• 1 cup of almonds
• 3 cups of water
• Optional add-ins: dates, sea salt, honey, cinnamon, maple syrup, vanilla bean
Soak almonds in water overnight or for at least 8 hours (this helps the almonds break down so they are easier to digest and creamier when blended).
Once soaked, dispose of the water and give the almonds a quick rinse before adding them to a high-speed blender with 3-6 cups of cold, filtered water. Add more or less water depending on your desired consistency.
Using a nut milk bag or cheesecloth, strain the almond milk into a bowl or large container and store in a glass jar for 3-5 days. And don’t throw away the leftover almond pulp—you can use it in all kinds of delicious recipes, like chocolate cake, cookies, bread, granola, and veggie burgers! Store pulp in the refrigerator for up to a week, or freeze in a sealed container until you’re ready to use.
Check out The Hyperbiotics Cookbook for more gut healthy recipes!
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