So I don’t drink milk. Not because I’m vegan – I’m not. I just don’t really like the taste of milk. Every once in a while I get a craving, have a huge swig and then I’m done for another 8 months or so.
I do love most plant-based milks (my favourite of which is oat milk), although I mostly have them in my coffee.
Last week it was pretty crappy outside, raining and less than 10C so I was craving something warm. I love love love my turmeric latte but I wanted to try something different. I wanted something that would be good for those cooler summer evenings in Calgary because – unlike the rest of Canada when the sun goes down here it is freezing. I grew up in Winnipeg and the evenings are almost just as warm as the day time without the hot sun burning directly on you.
I wanted to come up with a lighter flavour that would also do well should I feel like pouring it over ice – so I decided to try to play around with a strawberry rose almond milk latte.
Still working on that recipe, but I did finish up my homemade strawberry almond milk. I seriously don’t know why I haven’t done this before. It is sooooo easy, and sooooo delicious. It’s creamy, slightly sweet and actually quite refreshing. If you’re plant-based you need to make this and if you’re not – you should still give it a try, it’s frickin awesome!
YIELD – approx. 4 1/2 cups
- 1 1/2 cups almonds, (soaked for at least an hour, preferably overnight)
- 4 cups of filtered water
- 1 lb. of fresh strawberries (save a few for garnish if you like), green stem removed
- 1 tsp. vanilla extract
- 8 dates, (soaked for an hour) or 1/4 cup of maple syrup
- 1/8 tsp. salt
- Put all ingredients in a high-powered blender like a Vitamix until almonds have been liquified.
- Next you will strain the liquid to remove the almond meal. Pour your milk into whatever you’re going to use to strain (see special note below) twist and squeeze as much milk as you can.*
- Transfer the strawberry almond milk to a jar and refrigerate.
*Special Note: there are many ways to strain the liquid to remove the solids, so you can just use what you have on hand. Many people suggest cheese cloth and to be honest, I think that’s my least favourite and most messy method – but I have used it before. I often use a large tea towel and it works great. I lay the cheese cloth over a wide mouth pitcher, gently pour a little milk in, twist the cloth and squeeze as much milk as possible. I repeat this step until all the milk has been processed. If you don’t have a tea towel you’re willing to use, you can buy a nut milk bag – they’re not too pricey (see the link below) which will give you a beautiful silky smooth end product; or you can even use a french press the same way you would for coffee. Any of these way will work, so use the method you’re comfortable with.
This milk can be enjoyed in so many ways – on its own, in a latte (recipe to come), added to your cereal, chia pudding, oatmeal, or smoothie. It can also be used as a replacement for milk in baking to add a little extra flavour…can you say strawberry rhubarb muffins…yum!
I am loving this recipe and just about to use it in a chia pudding popsicle (this recipe will be posted shortly too), because – why wouldn’t I.
Now get outside and enjoy the weather!
Till the next recipe,
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