The other night I had my friends S. & S. E. over and served them some of my home-made vanilla almond milk. They asked for the recipe. So I thought I’d share it here. I make this vanilla almond milk almost every day now. Most often I’ll just drink it on its own because it’s so tasty, but I’ll also sometimes include it as part of my raw breakfast, for example, on raw cereal.
The recipe below is essentially Ani Phyo’s recipe for vanilla mylk in her book Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipies
Special Equipment
- blender
Ingredients
- 1/4 cup raw almonds (ideally soaked for 8-12 hours or overnight, then rinsed well)
- 1/4 cup dates (I usually use 4 mejdool dates)
- approx. 1/2 teaspoon vanilla bean powder
- 2 1/2 cups water
Directions
- Blend all the ingredients well in the blender.
- Optionally, strain the milk to remove any almond and date grit.
You can use cheese-cloth, nut-milk bags, or something similar to strain the left over almond and date grit. If the milk is for my own consumption, I usually don’t strain it. The vanilla almond milk will keep in the fridge for about 4 days. If you’re using quality ingredients (l get my almonds, mejdool dates, and vanilla bean powder from OrganicLives Enterprises), I’ll be surprised if your own home-made vanilla almond milk will last more than 2 days since it’s so delicious.
