Almond milk.

Basically, I wanted to see if it was cheaper & tastier to make my own almond milk.

I bought 3lbs each of raw organic almonds, and raw organic cashews to make batches of nut milk. I’ll be documenting how much milk was made total from both batches of nuts, and will then divide the total cost per batch! Stay tuned!

Here’s the process, it was extremely simple.

1. Soak 1 cup of almonds in 2 cups of water for 8 hours, or overnight. – I doubled this recipe, no problem. (Weck jar // found on Amazon)

2. Drain and rinse almonds, and after they’ve soaked, it’s easy to pop the skin right off! Do it!

3. Smile, the hard part is almost over!

4. Add peeled almonds & 4 cups of filtered water per one cup of nuts, to your blender. Blend on high until chunks of almond are no longer visible, and a layer of foam develops.

5. Pour blended mixture through the “Ellie’s Best Nut Milk Bag” (Here) (aubrey10 for $ off) & squeeze excess liquid out. This bag makes the whole process a breeze, & is reusable/dishwasher safe.

7. Pour into container of your choice! Smile like a proud mom (or dad), because you did it! Pop it in the fridge, & use it for smoothies, coffee creamer, and cooking! (Glass jug found on Amazon).

Tips:

//For a sweetened almond milk, add 3-4 pitted medjool dates or a few tablespoons of organic maple syrup while blending!

// if you like flavored milk, add a tablespoon of vanilla extract! That just screams coffee magic waiting to happen.

// craving chocolate milk? While blending, add 3 pitted dates, & 3 tablespoons of cocoa powder.

// what to do with the leftover almond pulp? Spread it out on a baking sheet and bake at 200 for 2 hours to make almond flour!

// reuse the Ellie’s bag to make cold brew, too! Fill the bag with ground coffee & submerge in water overnight. Remove bag/grounds and refrigerate the coffee gold that has brewed!