The year really has gone fast and I've really liked knowing what I was blogging about until the end of the year! We only have five more WB posts after today and I'm looking forward to all of them. After weeks of difficult challenges (that's right coconut milk, I'm looking at you!) and busy days at work, I was happy to get to a simple and straightforward challenge.
Almond milk, so much easier than you would think. Listen up, there are three steps.
Step 1 - Soak almonds in water overnight in the fridge.
|Store in a screw top container and it will keep in the fridge for a week|
There is only one problem. I really don't like the taste of almonds! I don't plan on letting this healthy drink go to waste, don't worry. This almond milk is destined for slow cooker oatmeal. It's even better than storebought because you don't have any added sugars, perservatives or salts.
Give almond milk a try, it's so much easier than coconut milk.
One Year Ago: Chicken Caesar Pizza
Two Years Ago: Acorn Squash Ravioli with Cranberry Walnut Sauce
This almond milk is destined for oatmeal and smoothies in the Wilde household, so I didn't spice it up at all. If you plan on making this for a beverage, you might want to flavor it with a bit of vanilla and sweeten it up with a bit of agave syrup. If you are a big almond fan, you might just love this all on its own.
2 cups raw almonds
8 cups water
Place raw almonds in a non-metal bowl and cover with water. Place in the fridge and let soak for 8-15 hours. Working in batches, puree almonds with water. Strain through a medium mesh sieve.