First things first, I've got nothing against regular ole cow's milk. I used to drink a glass with dinner just about every night when I was a kid and dare I say it, even snuck a swig straight from the carton when my mom wasn't looking. You know you've done it too. Nowadays, I don't really find myself drinking it too often, though. Not because I don't like it or because I think it's bad (organic milk free from hormones that is, without getting all controversial). I'd just rather drink a dairy alternative like a nut milk which is still nutritious and delicious but less calories. And almond is my favorite. I've been meaning to try my hand at making a homemade version for a while and I'm finally getting around to it.
This almond milk is so easy but it's also really special. Why? It's got a vanilla bean in it. And anything calling for the use of a vanilla bean is automatically special in my book. This recipe is slightly adapted from Claire of The Kitchy Kitchen's delicious recipe. If you don't know Claire, I highly recommend you go check her out. You'll love her. And watch her video for the recipe too. Talk about craving-inducing. Yes, we're still talking about almond milk (or mylk).
After following Pressed Juicery for years on Instagram in vain since there's not one even remotely close to Seattle, I finally got to taste their version of almond milk while visiting San Fransisco earlier this summer. This stuff seems to have a cult following all its own too (Alfred Coffee uses it to make a $10 latte!). And let me tell you, this stuff is worth the hype. It was heavenly. Creamy, sweet, rich, and laced with the delicious and comforting flavor of vanilla. It felt more like dessert than something to put in a smoothie. And I have to say that this recipe comes pretty darn close. Heck, you could even make your own $10 latte at home with it!
Vanilla Almond Mylk
adapted from The Kitchy Kitchen
2 c organic raw almonds
1/2 t pink himalayan sea salt
2 vanilla beans, scraped
4 cups water, plus more for soaking
5 medjool dates, pitted
Soak the almonds in a bowl filled with water overnight. Drain the almonds and rinse well under cold water until none of the sticky residue remains. Add almonds, dates, and water to a blender and blend for a couple of minutes until almonds are completely pulverized and the mixture is opaque. Line a mesh strainer with doubled-up cheesecloth and pour mixture through the strainer into a bowl. Gather up the sides of the cheesecloth and gently squeeze until you get as much milk out as you can. Don't squeeze too hard or you'll pop a hole in the cheesecloth. Add the liquid back to the blender and add in the salt and vanilla caviar and blend until fully incorporated. Transfer the milk to a container and store in the fridge for up to 5 days. Separation is natural so just give it a good shake when you pour a glass!