Not sure about a milk substitute? Leery of all those added ingredients in store bought products? Well, if this is your first introduction to almond milk, we don’t think you’ll ever go back. Why? We think this is the best tasting almond milk. Seriously.
Not only did we decide to turn you on to our delicious almond milk, we wanted to make sure you’d love us for introducing it to you. We threw in some other ingredients, some for flavor and some for a nutritional kick.
We added brazil nuts to give your calcium rich almond milk a boost of selenium. Selenium is the precursor to iodine, a necessary nutrient your body needs. Iodine helps support a healthy thyroid and many of us need that extra help.
So, whether you’re new to making homemade almond milk, or you’re a pro, you’ve landed a great recipe for your repertoire. Now, on to the ingredient list!
What you’ll need~
A good quality high speed blender. If you don’t own a Vitamin or Blendtec and budget is an issue I find that the NutriBullet is a great alternative for less than $100 and can be found just about anywhere. I’m not a big fan working with a few other brands of blenders between the $30-$150 price point.
A nut bag. Yep! Just like milking a cow, but instead you’ll be milking a bag full of nut pulp! A good quality nut bag can be found here.
| Servings | Prep Time |
| 6 8 oz cups | 10-15 minutes |
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This delicious, nutritious almond-brazil nut milk delivers a creamy glass of goodness for your smoothies, cereal or anywhere else you would use traditional milk. For savory applications, simply omit the vanilla, sweetener and dates/figs. Choc-full of vitamin E, selenium, calcium, phosphorus, and magnesium.
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- 1 cup raw almonds
- 1 cup raw brazil nuts
- 6 cups drinking water
- 3 black mission figs (optional)
- 1 date (pitted)
- 1 tsp alcohol free vanilla extract
- 1 Tbs yacon syrup Or sub raw organic honey, agave or sweetener of choice
- 1 tsp cinnamon (optional)
- Add all the ingredients listed above into the blender (if using a NutriBullet you may need to blend in two separate batches). Blend on high one minute.
- Pour 1/2 mixture into nut bag over a wide mouth and deep bowl.
- Continue to squeeze as much liquid out of the bag as possible. Once completely dry, discard contents (unless you dehydrate, then dehydrate the pulp). Pour the last of the mixture into the nut bag and repeat this step.
- Find a good, air tight container (preferably glass!) to store the nut milk.
Enjoy! We think it tastes like a milkshake. We hope you think so too!
For more recipes like this check out our Recipes.