Clean Eats & Treats

Almond Coconut Milk

Lately it seems harder and harder to find almond milk without all the added stabilizers, such as carrageenan, that are known to cause gut inflammation. During my very first round of w30 I gave up the search and stepped out of my comfort zone and made my own. The results were amazing! Nut milk from scratch is heavenly. It’s sweet, mild and gentle on the belly! I may never drink store bought almond milk again! It all tastes like plastic to me now. Yuck! The taste difference is night and day. This recipe is fool proof and delicious with the added coconut and vanilla. So easy too! Try it for yourself. If I could offer a full refund to back me up I would! Haha! I listed other variations for you as well. I hope you enjoy it as much as we do!

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Almond-Coconut Milk

Ingredients

  • 1 c raw almonds soaked overnight (at least 6 hours)
  • 2 medjool dates pitted
  • Dash of cinnamon
  • Dash of sea salt
  • 1/2 c light coconut milk
  • Filtered water
  • Vanilla bean paste optional

Instructions

  1. In a medium bowl add almonds and enough water to cover.
  2. Soak overnight. Drain water and rinse almonds. Add soaked almonds to a high powered blender. We use a Blendtec and it works great! Try the almonds once they have been soaked. I prefer them to raw!
  3. Add 3 1/2 cups fresh filtered water, dates, salt, and cinnamon (vanilla paste if using). Blend well.
  4. With a nut milk bag (I grabbed mine from Real Foods Market but you can find on Amazon) over a bowl, drain almond milk by pouring blended milk through the nut milk bag. Kneading the pulp in the bag too extract all the milk you can (FYI this is how you "milk" almonds) ha!
  5. Reserve the pulp and set aside.
  6. Add milk back to blender.
  7. Add coconut milk and blend until smooth. Refrigerate up to 3 days. Enjoy!

Other variations…

Banana Almond Coconut Milk: To the recipe above add a ripe banana.

Strawberry Almond Coconut Milk: To the recipe above add 1 1/2 cups fresh strawberries.

Chai Spiced Almond Coconut Milk: To the recipe above add 1 tsp cinnamon, 1/2 tsp garam masala, and 1/4 tsp nutmeg.

Chocolate Almond Coconut Milk: To the recipe above add 2 Tbsp unsweetened cocoa powder or cacao nibs and an additional date..

For the leftover pulp: Spread it out evenly onto a parchment lined or well greased cookie sheet. Sprinkle with your choice of seasonings. I like to use LOTS of cinnamon, nutmeg, and allspice. Generous amounts. Dehydrate in oven for 3 hours at 170 degrees. Store in an airtight container and use as a “raw-nola” on top of fruit salad!

Whole Family: When making a batch for my family I will add 1/4 cup unsweetened shredded coconut, raisins and pure maple syrup. It tastes amazing!!