Vanilla Almond Milk
Homemade Vanilla Almond Milk may sound intimidating, but it is actually pretty simple and only takes a few minutes of active prep time. I love to make a batch over the weekend and then I store it in the refrigerator to use for the week.Include a splash in your morning coffee, add a cup to your favorite smoothie, or enjoy it on its own! If you are looking for an unsweetened version, simply omit the maple syrup. You can also swap the maple syrup for honey or pitted dates.
- Prep Time
- 6 hours
- Cook Time
- 7 minutes
- Servings
- 10
- Category
- Ninja Foodi Blender Cold & Hot - HB150
- Cuisine
- Western
Ingredients
- 2 cups raw almonds, soaked and strained
- 5 cups water Pinch sea salt
- 2 teaspoons vanilla extract
- 2 teaspoons maple syrup (optional)
- Ninja Foodi Blender Cold &
- Hot - HB150
Directions
- Place the almonds, water, salt, vanilla extract, and maple syrup (if using) into the blender pitcher in the order listed.
- Select BLEND then HIGH and run for 1 minute. Then press HIGH again and run for 1 more minute.
- Set a large strainer over a medium bowl, and place a nut bag or cheesecloth in the strainer. Pour half the blended mixture into the strainer, then squeeze the milk out of the bag or cheesecloth into the bowl. Remove the ground almonds from the bag or cheesecloth, then repeat the process with the remaining mixture.
- Chill the almond milk for at least 2 hours before serv ing. The milk keeps in the refrigerator for 3 to 5 days.