Karyn Starts off her new youtube series Karyn’s Kitchen, with her Almond Milk recipe.
Milks can be made from almost any seed or nut, so use your favorite or any that you have on hand. Some options are almonds, Brazil nuts, pumpkin seeds, sesame seeds, and sunflower seeds. You’ll need cheesecloth or a nut-milk bag, which is a cloth bag made specifically to strain homemade nut milks.
- 5 cups nuts, seeds, or a combination
- 21⁄2 quarts water
- 1 cup honey or agave nectar (optional)
- 1 tablespoon vanilla extract
- Soak the nuts or seeds in enough water to cover for 2 hours. Drain and rinse. Put about 11⁄2 cups of the nuts or seeds and about 3 cups of fresh water in a blender.
- Process until it becomes a smooth liquid, stopping occasionally to scrape down the blender jar. Strain the nut mixture through a nut milk bag or several layers of cheesecloth stretched over a large bowl.
- Repeat until all of the nuts or seeds are blended.
- Fill half of the blender jar with nut milk.
- Add the optional honey and the vanilla extract. Process until well blended.
- Pour the sweetened nut milk into the bowl with the remaining nut milk and mix well. Stored in a covered container in the refrigerator, Nut Milk will keep for 1 week.