homemade almond milks: sea salt vanilla cinnamon, & spirulina mint matcha {v}

Making your own homemade nut milk is much easier than you may think. All you need is a blender and a cup of raw nuts and you're set.
Not only is it cost effective, it's also much healthier than many storebought nut milks. Many almond milk brands incorporate gums and soy lecithin, which are GMO and often harsh on the gut microbiome. By making it yourself, you can be sure what you're getting is natural, unprocessed, ​and preservative-free. 

Homemade almond milk is an open canvas! Customize your milk with some turmeric, cinnamon, cardomom for a soothing Golden Milk Latté. Or some cacao powder, maple syrup, and peppermint extract for a dairy-free Mint Hot Cocoa.

For this batch, I kept it simple: cinnamon, vanilla, and a pinch of sea salt. Additionally, I  made a separate batch of Spirulina + Mint Matcha Milk for morning lattés and mid-afternoon pick-me-ups.

Store your homemade nut milk in sealed jars in the fridge for up to 4 days. Use in your smoothies, soups, cereal, or coffee for a creamier and healthier nut milk than the storebought.  

Prep time: 5 minutes
Total time: 10 minutes
Servings: 10 1/2 cup servings 


What you'll need:

A high speed blender
cheese cloth or thin dish towel 

Ingredients:
1 cup of raw almonds {or your favorite nut!}
5 cups water 

Sea Salt Vanilla Cinnamon:
{for 3 + 1/2 cups milk}
2-3 drops vanilla extract 
1/2 tsp cinnamon 
pinch of pink himalayan salt 
optional sweetener: 1-2 pitted dates, 1 tbsp honey/maple syrup 

Spirulina Mint Matcha:
{for 1 + 1/2 cup milk}
1 + 1/2 tsp matcha powder 
1 tsp spirulina powder
3-4 drops peppermint extract 
optional sweetener: 1-2 pitted dates, 1 tbsp honey/maple syrup 

What you'll need to do:

1. Allow raw almonds to soak in 5 cups cool water overnight. Or 1-2 hours in very hot water.

2. Add water and almonds to your high speed blender, and blend until smooth and creamy. Keep it running for about 1-2 minutes. 

3. Add desired flavorings!

4. Strain using a nut milk bag, cheese cloth, or even a thin dish towel. {I've also used a strainer with very small holes.}
Lay your clean dish towel over a mixing bowl and pour over your the almond milk. Carefully gather the corners, lift up, and squeeze the bag until all of the liquid is removed.
Pro tip: Save almond pulp for adding to baked goods, making crackers, or raw desserts.

5. Transfer almond milk to a jar or sealed bottle and refrigerate. Shake well before drinking, as it tends to separate.

Get creative with your milks and add your favorite seasonal flavors {pumpkin spice}, or toss in a few berries for a sweet strawberry nutmilk.


In health, 
​Molly