Pecan Almond Nut Milk
Homemade almond milk? It's worth it! Once you sip the creamy, perfectly sweetened, absolutely pure & delicious faux milk, you'll soon realize that yes, a nut based milk can be as satisfying as dairy milk.
hat you'll need:
- 1/2 cup raw almonds
- 1/2 cup raw pecans
- 2 cups of h2o (not including soaking h2o)
- maple syrup or honey or medjool date (optional), to taste
- 1/2 tsp cinnamon
- pinch of salt
- Soak the almond & pecans overnight, 12 hours is ideal. Place almonds in a glass bowl and cover with water. The nuts will swell slightly as they absorb the h2o. Place the bowl in the refrigerator or leave on the counter, covered with a cloth. The creaminess comes from the soak, so don't cut it short!
- Drain the soaking h20 & rinse the nuts under cool h20. Be thorough in your rinse! The soaking h20 contains physic acid which can inhibit the body's ability to absorb all of those amazing nutrients.
- In a high speed blender, combine the soaked nuts & h2o. Blend on high for 2 minutes.
- Using a nut milk bag, strain the nut milk in to a glass bottle to remove the nut pulp (this will make the milk smoother).
- Once strained, add the nut milk back into the blender & add the remaining ingredients. Blend until incorporated.
- Pour into a glass bottle & store in the refrigerator.
- Don't want to discard the pulp? There's no need! The nut pulp can be used for making a nutty granola, cookie, or raw ball ... recipes to come!
how to use:
- use as a base to hot chocolate
- coffee creamer
- smoothie base
- use in baking
- sip on as is
- soak for overnight oats
- .... anything you would use milk for, you can substitute for nut milk! Cereal just got a whole lot wellthier!