T is obsessed with soy milk…like obsessed. Oddly enough, he eschews the sweeter variety for the kind made solely with organic soybeans and water. What can I say, he’s a purest. In hopes of helping him branch out I decided to make some delicious gourmet almond milk. How could he possibly turn that down? Well, he did. I think “too thick mama” were his exact words. And so continues my journey on Toddler Top Chef…..anyhow, J became obsessed with it…like obsessed…so if your sophisticated non-toddler palate wants a treat, check out the recipe below. I’d describe it as “deliciously creamy” rather than “thick” but hey, what do I know?
Sweet Vanilla Almond Milk
-1 cup raw almonds (soaked overnight or at least 8 hours)
-2 medjool dates
-1/2 teaspoon cinnamon
-1/2 teaspoon vanilla extract
-1 pinch Himalayan pink salt (or other good quality salt)
-3.5 cups water
-Drain and rinse almonds.
-Add all ingredients to high speed blender.
-Blend on highest speed for 60 seconds (works in my Vitamix, other blenders may differ).
-You can leave it unfiltered but I prefer to strain it through a nut milk bag (yes it’s a thing…google it!).
-Transfer to glass bottles or jug and sip as the mood strikes!
For more plant based ideas head over to the Joyful Gym Rat page on Facebook!
T says “milk” with two syllables…is it possible that this Virginian born son of two northerners has a southern drawl?