Description
Homemade Vanilla Almond Milk with a hint of elderberry maple. This recipe is a must try! Perfect paired with your morning cereal, oatmeal, for all baking needs or to make your favorite beverages.
Ingredients
- 3 cups Raw And Unsalted Almonds
- 6 cups Water
- 1-½ teaspoon Vanilla Extract
- 1 Tablespoon Elderberry Infused Maple Syrup
Preparation
Soak almonds in water for 10–12 hours. Rinse.
Add almonds and water to high power blender and process for 2 minutes. Add vanilla and maple syrup and pulse for 10 seconds.
Place a cheese cloth over a fine mesh strainer and slowly pour a third of the almond milk. Using a spoon, mix to help the milk pass through quicker. Discard dry almond pulp once all the milk has passed through. Repeat this step until done.
Store the almond milk in a jar in refrigerator for up to 8 to 10 days.
