Gigi’s Perfect Almond Mylk

Homemade Almond mylk is so good and easy to make. I love using it for smoothies and in my tea, it is so much better than the box kind.

What you will need:

high-powered, high speed blender, I use a vitamix

nut mylk bag get one here, or cheesecloth

2 cups of almonds, soaked overnight and drained  ( I get mine from Trader Joe’s)

4 cups of filtered water

1/4 cup of agave or honey

1/2 vanilla bean scraped or  1 teaspoon of  vanilla

1 tablespoon Lecithin

2 tablespoons of virgin coconut oil

pinch of salt

In blender, blend all ingredients for about 2 to 3 minutes making sure the nuts are throughly blended and the mixture is creamy. Strain the mylk through the nut bag or cheesecloth over a bowl. Taste and adjust mylk for sweetness and enjoy.

I love making shakes with almond mylk, these are two of my favorite recipes.

Mexican Chocolat shake

2 cups of almond milk

1/2 vanilla bean scraped or one teaspoon of vanilla

1-2 packets of stevia or sweetner of your choice

1/2 teaspoon cinnammon

1/2 teaspoon of nutmeg

1/4 cup cacao nibs or cacao powder

pinch of cayenne pepper

pinch of salt

Blend about 30 seconds

BlackBerry Smoothie

2 cups of almond mylk

1/2 vanilla bean scraped or one teaspoon of vanilla

2 cups of fresh blackberries, or strawberries or any berry of your choice or frozen berries, I prefer fresh, but in a pinch frozen is fine

Blend for about 30 seconds

 

Almond mylk will last about 2-3 days in the refrigerator, if you have any left freeze in ice cube trays and add to smoothies. Unlike animal milk, almond mylk contains no cholesteral nor lactose about 90 calories per cup

Enjoy,

Xoxo,

Gigi

 

 

 

 

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