Vanilla Elderberry Almond Milk
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.