A healthier alternative to dairy milk, almond milk is rich in energy, protein, and minerals such as calcium, potassium and sodium.
Total time: 10 mins – Serves: 5 cups
Nutrition Info (1/2 Cup)
30 Cals, 2.4g Fat, 1g Carbs, 19mg Sodium, 7g Fiber, 1g Protein, Sugar Varies
Here’s what you’ll need:
- 1 cup natural almonds from April’s box
- 4 cups water (less to thicken, more to thin)
- Sweeteners such as dates, honey or stevia (optional)
- Try experimenting with cinnamon or cocoa powder to change the flavor of your mylk
- Pinch of Himalayan sea salt
- Nut mylk bag from April’s box
1. Before we begin, you’ll want to soak your almonds over night for at least 12 hours in filtered water
2. Once soaked, rinse almonds and place in blender along with 4 cups water, salt, and other ingredients of your choice to a high speed blender and blend until smooth and creamy
3. Using the nut mylk bag from April’s box, pour the mixture from the blender over the bag into a large mixing bowl
4. Carefully gather and lift the bag up and squeeze until all of the liquid is extracted from the almond pulp
5. Transfer your mylk to a jar and refrigerate. It will keep for up to a week depending on the temperature of your fridge. Shake well before drinking because it may separate with time
6. (Optional) Save the almond pulp to be used in cookies, crackers, and energy ball recipes!
What did you think of this month’s recipe? Don’t forget to hashtag your creations with #RosehiveBox!