THANK YOU EVERYONE FOR YOUR SUPPORT ALL THESE YEARS!
Ingredients
1 cup of soaked almonds
4 cups of water
2 preserved pitted dates
1 tbsp Vanilla bean paste
1 tsp ground cinnamon
1 pinch of Himalayan sea salt
Directions:
1. In a glass bowl, soak 1 cup of almonds in 3 cups of water let sit overnight or for a minimum of 8 hours.
NOTE: Make sure you Almonds don’t soak past 12 hours because if they sit there too long your almond milk deteriorates too fast and your milk will have a shorter shelf life.
2. Once almonds are doing soaking, strain the water out and rinse them.
3. In a blender pour in the soaked almonds, 4 cups of fresh water, dates, vanilla bean paste, cinnamon and salt and blend for about 2 minutes or so.
You can add more dates if you like. Personally, I’m not into very sweet things, so for me 1 date is great but you can add 2 or 3 depending on your taste.
4. Once all of that is blended, pour everything into a nutmilk bag or some cheesecloth and wring out. I like the brand Organic Family Products so I use their wring bag. It’s really easy to use and clean because all the pulp doesn’t get stuck in the bottom seams of the bag. You can also use it for things like cold brew, cheese, yogurt and other stuff, it’s cool!
5. Once its strained add collagen to the almond milk and stir until the collagen powder is completely dissolved.
6. Enjoy! Pour yourself a cup of milk, add to your coffee or make a tasty homemade chia pudding and keep the rest in the fridge. It keeps for about 3-4 days.
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