Homemade Almond Milk: Take 3

Happy with the recommended ratio of almonds to water for almond milk from Run Hard Eat Clean, I decided the missing ingredient from Homemade Almond Milk: Take 2 was sweetener! Rather than using sugar though, it is a little healthier to use natural sweeteners such as agave nectar or honey! Now most vegans eliminate honey from their diet, but I'm keeping it in mine! If you are curious to know why honey is not vegan, click here. Shannon calls me a psuedo-vegan, but I'm okay with that!

Homemade Almond Milk

Ingredients 

• 1/2 cup almonds, blanched
• 2-1/2 cups water, divided
• 1 tbsp honey (or agave nectar)

Directions

1. In a blender, add cups of water, almonds, and honey. Blend until a creamy consistancy forms. Depending on how creamy you prefer your almond milk, you may need to add more or less water or almonds. It's your preference though!
2. Hold a mesh strainer over a bowl and strain the almond milk. Store the almond milk in a jar/pitcher/plastic bottle and keep refrigerated. Keep the pulp refrigerated until ready to use (good to use in raw desserts!). Shake milk before using if it separates while sitting in the refrigerater.

   

   

The addition of honey gives the milk a perfect touch of sweetness! I use it in cereal, which I love! Yummy and oh-so fresh!