This is a recipe supplied to me by my kitchen partner in crime Miranda Jade Turbin.

Miranda, my daughter, is also diagnosed celiac and a real whiz in the kitchen. She came up with this simple almond milk recipe and wanted to share it with you all.

This is what she had to say:

We don’t drink regular milk in my household so almond milk tends to be the main one we go to. Although you can find almond milk with few ingredients, they usually have ingredients that thicken them or preserve them. Those ingredients usually aren’t “bad” for you but I wondered what their long term effects would be if consumed daily for a long period of time. Sure you can find almond milk at your local farmer’s market that is nice and pure but that can get pretty pricey if you go through as much as we do.

This paleo recipe is easy to make and doesn’t take much time either. If you add in my optional ingredients it almost makes the almond milk taste like it had some yummy cereal sitting in it for a bit. You definitely won’t need to add anything additional to sweeten your morning cup of Joe with this almond milk. Great flavor to add to your morning coffee. To really add some excitement to the mix, pair this almond milk up with Tina’s amazing almond flour chocolate chip cookies.

I hope you enjoy it as much as I do. By the way, be sure to also check out the latest PaleOmazing giveaway going on right now!

Homemade Almond Milk with New Healthier Options

• Author: Miranda Jade Turbin

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Description

Here is a simple and tasty homemade almond milk recipe by my kitchen partner and daughter, Miranda Jade Turbin.

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Ingredients

Scale 1x2x3x

• 1lb raw unsalted almonds
• 4 ½ cups of filtered water
• 4–5 pitted dates
• ¼ teaspoon vanilla paste
• pinch of salt
• nut milk bag
• OPTIONAL:
• ground cinnamon (to taste)
• ground nutmeg (to taste)
• ground clove (to taste)
• ½–1 tablespoon creamed honey (to taste)

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Instructions

1. Soak your almonds overnight in a bowl covered completely by filtered water.
2. Rinse almonds in a colander.
3. Place almonds, filtered water, pitted dates, vanilla and salt in blender for 2-3 min until fully blended into a thick liquid.
4. Over a bowl, pour blender contents into a nut bag and gently squeeze and twist bag until hardly any liquid is left in the bag.
5. Discard nut pulp (or make some cookies with them).
6. OPTIONAL:
7. If you like your almond milk a little sweeter or want to add some more flavor to it:
8. Add almond milk back to cleaned blender.
9. Heat honey for a couple of seconds so it is thinner, and pour into blender.
10. Blend up for about 10 seconds.
11. Add in as many spices as you like. I’d advise to add them little by little so you don’t add too much.
12. Blend and taste each time you add more so the spices distribute evenly before trying.
13. Once you have the flavor you like, pour into a glass jar and place into refrigerator. Enjoy!

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From my kitchen to yours,

Tina Turbin

If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.