RECIPE BY: Bonnie Carlson Kaypaghian

Ingredients

  • 1 cup raw almonds, soaked in water overnight at room temp to soften
  • 3.5 cups filtered water
  • 2 to 4 pitted Medjool dates (not during detox)
  • 1 whole vanilla bean*, chopped (or 1/2-1 tsp vanilla extract)
  • 1/4 teaspoon cinnamon
  • small pinch of fine grain sea salt

Instructions

  1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water.
  2. Rinse and drain the almonds and place into a blender (Vitamix is recommended) along with filtered water, dates, and vanilla bean.
  3. Blend on highest speed for approximately 1 minute.
  4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk (may take 3-5 min).
  5. Rinse out blender/Vitamix and pour the milk back in.
  6. Add the cinnamon and pinch of sea salt and blend on low to combine.
  7. Will store in the fridge in a glass container for up to 3-5 days. Shake well before serving as the mixture tends to separate when sitting.

Serving Suggestions:
– With cereal
– In smoothies
– Any time!

Note: If your dates or vanilla bean are dry/stiff, soak in water to soften before use. You can also use another sweetener of your choice like maple syrup. Same goes for vanilla – feel free to use vanilla extract for a more subtle vanilla flavour.