This is my favorite milk, and it seems to last longer
in the refrigerator than softer nut milks.
♥ 1 c.
Almonds, Raw & Soaked for 4+ hours
♥ 3 Dates,
pitted (optional)
♥ 4 c. Water
♥ Handful of
Ice Cubes (optional)
--
♥ 1/4 c. Agave
Nectar
♥ 1 T.
Lecinthin (optional)
♥ 1/2 t.
Coconut Oil (optional)
♥ Pinch of
Salt
Soak Almonds for 4 or more hours. Put the water,
almonds, dates, and ice in a high speed blender for a
few minutes. I add the ice so that the mixture doesn’t
heat up too much.
Strain milk through a milk bag. Keep the pulp in an
airtight container the freezer (or refrigerator if
you’ll be using it soon) for other recipes (like Almond
Chocolate Chunk Cookies).
Put the strained milk back in the blender and add the
remaining ingredients. You may add a little more water
if desired. Keep in an airtight container in the
refrigerator for up to 4 days.
If you or your family drinks a lot of milk, double this
recipe.