Amy Chaplin's Homemade Almond Milk Recipe
Whole Living, July/August July/August 2012
- 1/2 cup whole raw almonds
- 1/2 teaspoon vanilla extract
- Pinch ground cinnamon
- Pinch coarse salt
- Place almonds in a small bowl and cover with 2 inches of water. Let soak overnight in refrigerator.
- Drain almonds and remove skins with a paring knife. Discard skins. Transfer to a blender and add 2 cups water, vanilla, cinnamon, and salt. Blend on high speed for 1 minute.
Milk can be stored in the refrigerator for up to 5 days.
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