A couple of weeks ago, Ellie’s Best asked me to try their “Bigger Better Nut Milk Bag. They were also kind enough to send a package of their Wild Sweet Raw Almonds. I was excited to try making my own almond milk because I was hoping to make a product that was thicker and more flavorful than what I am able to purchase at my local grocery. Plus, I just like the challenge of trying something new. Y’all, this was not a challenge at all. It was so easy! And, I was able to adjust the recipe to our taste. Check out my version. We love it!
Notes
Add a dash of cinnamon to make Cinnamon Almond Milk.
Ingredients
- Soaking Step:
- 1 cup raw almonds
- 3 cups water
- Milk Prep:
- Soaked almonds
- 4 cups filtered water
- 1/2 tsp sea salt
- 1 tsp vanilla
- 2 TBS agave nectar
Instructions
- Soak almonds for at least 8 hours. My kitchen was very cool, so I left them on the counter covered in plastic wrap. You can also refrigerate the almonds during the soaking process. Drain and rinse when soaking is complete.
- Place soaked almonds, 4 cups of filtered water, sea salt, vanilla and agave nectar in a blender. Blend on high for 1 minute.
- Place your Ellie’s Best Bigger Better Nut Bag in a large mixing bowl. You want it standing up so you can pour the blended almond mixture in the bag. Pour the liquid mixture in.
- Pull the string tight at the top and begin twisting and squeezing the bag with your hands. The milk will separate from the pulp. Continue this process until you only have pulp left in the bag.
- Bottle the nut milk. I purchased some small milk containers with a sealable rubber top. Refrigerate the milk. When ready to serve, shake the bottle since their a little separation while the milk sits.
- Milk will keep for up to 5 days
