DIY Nut Mylks shared by HolFit
Serves originally 1 servings
- 1 cup almonds (or seeds, grains) soaked overnight and rinsed well
- 4 cups fresh filtered water
- 2 medjool dates pitted, or 2 Tbsp of maple syrup
- 1 Tbsp. raw extra virgin coconut oil
- 1 tsp vanilla extract
- pinch of sea salt
Soak 1 cup almonds overnight. Drain and rinse several times.
Place almonds in a blender and add 4 cups of clean filtered water.
Blend for about 2 minutes. Pour almond milk mixture through a nutmilk bag, cheesecloth or a fine mesh strainer. Squeeze out as much of the liquid as you can.
Pour almond milk back into blender and add the remaining ingredients. Blend for another 1-2 minutes and then you can strain the mixture one more time for extra smoothness if you want.
Pour into a glass jar and store in refrigerator for 4-5 days.