BLACKBERRY ALMOND MILK
Almond milk has been a staple in our kitchen for a while now. From smoothies to oatmeal to soups, it just makes everything better AND gives a nice nutritional punch. Which is very important.
Plain almond milk for me is a bit boring though, I’d never drink it by itself. But this one (and all the other berry/chocolate/vanilla variations) I kinda like, even straight from the jar. My favourite way to consume it is pouring it over some granola or oatmeal and dabbing it with a few more berries before eating. Delishh.
Keep in mind though that too much acidity makes the milk separate, so make sure that your berries are not too tart and that you won’t let it stand for too long.
1 cup raw almonds, soaked overnight
3 cups water
1 1/2 cups blackberries, fresh or frozen and thawed
1 tsp vanilla extract
4 dates, soaked or any other sweetener
Drain the almond and place in a blender. Blend for about 2 minutes, first on low speed and working up to the highest. Drain through a mesh sieve/cheesecloth/nut milk bag (keep the pulp for cookies and banana bread!).
Place the almond milk back in the blender, add soaked dates, berries and vanilla. Blend until smooth and pour through a nut milk bag/cheesecloth/mesh sieve and squeeze all the milk out.