I love making my own almond milk, it is one of my favourite things to do in the kitchen. Homemade almond milk is way better than store bought. It is deliciously creamy, nutritious and has no preservatives or additives.
Whether you are vegan, or lactose intolerant, almond milk makes a great alternative to dairy milk. It’s so versatile, add it to smoothies, a dash to your tea/coffee, splash over granola or drink it straight up. Whichever way you choose, you will find it delicious and very satisfying. I enjoyed it with my baobab-peanut butter granola.
A few weeks ago, I decided to try making almond milk using coconut water instead of plain water. And I loved it. That hint of coconut really takes almond milk to a whole new level of deliciousness. It is heavenly.
I’m so excited to share the recipe with you all. You MUST try it.
This coconut almond milk is rich, creamy, sweet and just perfect. No added sweeteners, just almonds and coconut water. Plus you get all the added nutrients from the coconut water.
Making this coconut almond milk is super easy. You simply blend soaked almonds with coconut water and then strain to remove the pulp using a nut milk bag or sieve. And that’s it!
- 1 cup raw almonds
- 2 cups plain water for soaking
- 4 cups coconut water
- Nut milk bag or fine sieve
- Soak the almonds in 2 cups of water overnight. Drain and rinse the almonds.
- Add the almonds to a blender with 4 cups of coconut water, dates, and vanilla.
- Blend until the milk is frothy and smooth.
- Pour your milk through a cheesecloth or nut milk bag into a bowl, and thoroughly squeeze.
- Pour milk into a bottle or mason jar and chill for up to 7 days.