One of the first differences we noticed when we arrived in Argentina is that people eat differently than we do at home. Granted, that’s not hard to accomplish because our family eats differently than most everyone anyway, but I did immediately notice a lack of dairy-free alternatives in local grocery stores. We managed to find some powdered rice milk at a health food store in Chinatown soon after our arrival and let me tell you it tasted just like it sounds. I still shudder at the memory. We suffered (SUFFERED!), without almond milk in pancakes, as yogurt, in coffee, on oatmeal, for 3 loooooong months until finally our long-awaited air shipment arrived from the United States…. WITH MY VITAMIX. The excitement I felt seeing my blender again is nothing short of worrisome. It’s not natural to feel so connected to an appliance. It just isn’t.
Within 24 hours I had made my first batch of homemade almond milk. It’s better than the box stuff, I promise. I hope you enjoy it as much as we do. My favorite Sunday morning treat is to blend the almond milk and then scoop the foam off the top and into my coffee for a mini latte treat!
Sweet Almond Milk
- ¾ cup almonds (ideally these should be soaked in water for 24 hours the night before to make their nutrients more bioavailable. In the real world that is my life--this step happens only half of the time--just keeping it real.)
- 1-2 dates, pitted
- filtered water (4 cups)
- Put the almonds and dates in a high-powered blender and fill with filtered water until it is almost full. I use 4 cups of water. I leave an inch or two of space at the top so it doesn't overflow.
- Blend on high for a minute.
- Pour the milk through a cheesecloth or (very) fine mesh strainer into a container to remove all the almond pulp. We use a glass juice jug to hold our milk in the fridge.
- Drink and ENJOY!
Interested in making more homemade milk? Check out this recipe for coconut milk!