Homemade Lavender Almond Milk
One of the easiest and simplest things to make is homemade almond milk. I personally love preparing it because it tastes light years better than the packaged stuff and is so much healthier for you; say good-bye to the processed sugars, preservatives, and additives and welcome the all natural, purified, and completely raw nut milk. The possibilities are endless too, I might add. Any raw nut will do; almonds, cashews, hazelnuts, or even pumpkin seeds are just a few delicious examples. Once you have chosen your nut base you can flavor and sweeten with raw honey, agave, maple syrup or fresh dates. Pure vanilla extract or your favorite ground spices are excellent ways to give the milk an extra tasty essence.
One of my dearest friends, Meryl, who is constantly making her own raw and healthy snacks told me that she loves the addition of a few dried lavender leaves in her homemade nut milk. I took her advice and then added a bit of honey for sweetness, pure vanilla extract, and some ground cardamom and hit the nut milk jack-pot. I love the slight floral hint the lavender gives while the cardamom adds just a touch of warmth. The real kicker is how incredibly effortless it is to come together! I can honestly say that I will never go back to the store-bought cartons and I am really looking forward to seeing what my favorite flavor combinations will be…Enjoy!
This recipe yields about 3-4 cups of milk and will last in the fridge for about a week.
- 1 cup raw almonds, placed in a small bowl soaked and completely covered in water overnight (8-12 hours)* See note
- 4 cups filtered water
- 1 TBSP raw honey
- 1/2 tsp pure vanilla extract
- pinch of dried lavender (about 1 tsp)
- 1/4 tsp ground cardamom
- a few layers of cheese cloth (or a sheer fabric nut milk bag)
- After the almonds have soaked in water overnight, drain the water out of the bowl. Rinse and drain the nuts a few times with clean water and set aside.
- In a blender, add the nuts with 4 cups of filtered water and blend on high for a few minutes. Add the honey, cardamom, vanilla, and dried lavender and blend for another minute.
- Set a metal strainer over a large glass bowl and place cheese cloth over the metal strainer. Pour the almond milk straight into the cheese cloth. Allow the milk to run throughout the cloth and then gather the cheese cloth in your hands and squeeze all the milk out of the cloth. You should be left with the creamiest almond milk in the bowl and all almond meal in the cloth. Pour the milk into an airtight container/mason jar and store in the fridge for 5 days. Enjoy with cereal, granola, or smoothies!
- Any organic nut of your choice works great here, just make sure you are buying the raw form!