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Bernice Johnson, D.C. * Jin Kim, D.C.
605 East Central Avenue
Winter Haven, FL 33880-3056
Homemade almond milk is more nutritious than boxed nondairy milks, yet it takes only minutes to make.
Yield: 2½ cups, 2 servings
2½ cups water
1½ cups soaked almonds
3 pitted medjool dates, soaked
½ teaspoon vanilla extract (optional)
Place 1½ cups of the water and the almonds, dates and optional vanilla in a blender. Blend on high speed until very smooth. Add the remaining 1 cup of water and blend until smooth. Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a sprout bag to strain the milk. Discard the pulp left in the strainer. Transfer the milk to a sealed container and store in the refrigerator. Almond Milk will keep for five days. It will separate, so shake well before using.
For Honey or Agave Almond Milk: Omit the dates and add 2 teaspoons honey or agave nectar. For Almond Milk with Stevia: Stevia is a naturally sweet herb that can be used if you are avoiding fruit sugar and other sweeteners. Omit the dates and add 1 packet (¼ teaspoon) stevia powder or 4 drops liquid stevia.