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Recipe: Vanilla Cinnamon Almond Milk (GF)

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Making homemade almond milk always struck me as something that other people do…people who have a lot of free time, or are obsessive about what they eat or live in a cabin in the woods somewhere. Since I don’t fit into any of those categories, I simply did what most people do and I bought my almond milk in a carton from the supermarket. I must admit, I never paid much attention to the list of ingredients; I mean, it’s almond milk! I figured it HAD to be natural and healthy.

I don’t know what finally motivated me to check the list of ingredients, but I did and to my surprise, not only do most brands have added sugars, quite a few brands have additives and preservatives, making this “healthy” food not quite so healthy. So, I decided it was time to try my hand at making my own.

It’s surprisingly easy if you own a high speed blender like a VitaMix or a Blendtec. I found several recipes in various cookbooks, on Pinterest boards and even in the recipe booklet that came with my Blendtec blender. I kind of blended (no pun intended!) these ideas together and came up with my own version, which I spiced up a bit with ground cinnamon and a bit of vanilla extract.

The result is a creamy, slightly sweet milk that is perfect in smoothies, oatmeal, chai tea, over granola, and even on its own. Here’s my recipe:


Vanilla-Cinnamon Almond Milk

1 cup almonds that have been soaked in water for approximately 8 hours.

3 ½ cups of water

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

Drain the almonds after soaking and place in the blender jar. Add the water and blend on the highest setting (my Blendtec juicer has a setting called Whole Juice, which is the highest speed). Line a pitcher with the paint-straining bag and pour the almond milk into the pitcher. Lift the straining bag and begin to squeeze the pulp to extract all of the milk into the pitcher. When done, discard the pulp. Add the vanilla extract and the cinnamon and whisk vigorously until blended. Place into an airtight container, such as a mason jar and set it in the fridge. It will last for approximately 1 week in the refrigerator. Note: some separation will occur as it sits in the fridge; simply shake the container or stir the almond milk before using.

Makes approx. 4 cups.

Enjoy and have a wonderful, Wellegant™ week!

Karen

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