- 1 cup almonds, soaked for 12-24 hours
- 4 cups water
- 4 pitted medjool dates or 2 tablespoons of xylitol or 2-5 drops of alcohol-free stevia
- 1 tablespoon raw organic honey, optional
- 1 teaspoon organic turmeric
- ¾ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- a nut milk bag
- To soak almonds, add to a clean mason jar and cover with water. Cover and refrigerate for 12 hours. Strain and rinse almonds before using in this recipe.
- Add almonds and 4 cups of water to the jug of your high-powered blender. Blend on high for 1 minute.
- Strain with a nut milk bag by pouring the mixture through the bag into a clean bowl.
- Clean out the jug and transfer the almond milk back to the jug. Add remaining ingredients and blend until smooth.
- Transfer to a clean mason jar, cover and refrigerate for up to 3 days.
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- Honey – can assist in the healing of infections, reduce the allergy response, heal wounds, and much more. But, if you are vegan, feel free to omit completely.
- Medjool dates – are loaded with B vitamins (great for your skin + hair)
- Turmeric – the more you use, the better. Once you’ve made 1 batch and enjoyed it, see if you can increase to another teaspoon, and another, and another, to find your sweet spot. I like this milk with 2 teaspoons of turmeric but it may be a bit too much for people.
Nutrition Information Per Serving
- Calories: 137
- Calories from Fat: 54
- Total Fat: 6
- Sodium: 128 mg
- Carbs: 17.3 g
- Dietary Fiber: 0.8 g
- Net Carbs: 16.5 g
- Sugars: 13.8 g
- Protein: 3.4 g