Vanilla Elderberry Almond Milk
Homemade Vanilla Almond Milk with a hint of elderberry maple. Perfect paired with your morning cereal, oatmeal, for all baking needs or to make your favorite beverages.
Servings: 24 oz
Ingredients
- 3 cups raw and unsalted almonds
- 6 cups water
- 1 1/2 tsp vanilla extract
- 1 tbsp Elderberry Infused Maple Syrup*
Instructions
- Soak almonds in water for 10-12 hours. Rinse.
- Add almonds and water to high power blender and process for 2 minutes**
- Add the vanilla and maple and pulse for 10 seconds.
- Place a cheese cloth over a fine mesh strainer and slowly pour a third of the almond milk. Using a spoon, mix to help the milk pass through quicker. Discard dry almond pulp once all the milk has passed through. Repeat this step until done.
- Store the almond milk in a jar in refrigerator for up to 8 -10 days.
Notes
*I used a specialty item for this recipe. The Elderberry Maple Syrup by Runamok Maple. You are welcome to use another brand or simply Maple syrup or honey.
**Time based on a Vitamix. Times may vary depending on your machine.
**Time based on a Vitamix. Times may vary depending on your machine.
Nutrition
Calories: 106kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 3mg | Potassium: 133mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0.2IU | Calcium: 51mg | Iron: 1mg