TEAPOT ALMOND MILK // super easy
1 cup of almonds
3 – 4 cups (or 1 liter) of fresh water
Soak almonds overnight (or 8 – 24 hours).
Rinse and drain.
Blend in a high speed blender with desired amount of drinking water for 1-4 minutes.
Pour the mixture into a teapot with strainer and use a spoon to drain the liquid out of the pulp*.
Store in a sterile glass jar/bottle in the fridge for up to 4 days.
+ 1/4 tsp Vanilla powder = flavor
+ 1 pitted Medjool date = sweetness
*You can use a nut-milk bag or cheesecloth instead. Wash your hands well, then squeeze liquid from the pulp.
– When you soak the almonds, the protein inhibitor is released and it becomes much easier for us to digest and absorb their nutrients.
– Many other kinds of nuts and seeds can be used instead of or in combination with almonds.
– I like making hemp milk because you don’t have to soak the seeds. So it’s good to make when you need some milk right away.
– I keep a jar in my freezer that I keep adding the pulp to so I can use in pancakes, cakes, smoothies etc.