Did you know sprouting your almonds is as easy as soaking them in water? I used to hear “sprouted almonds” and figured there was some intricate and extensive process that required tools that I didn’t have. Well, I was quite wrong! All you need is some filtered water, a receptacle of your choosing, the almonds, and voila- you’re ready to get to sprouting. Sprouting almonds requires around 10-12 hours of soaking in water, so I typically soak them overnight. If you picture a raw almond, you typically see a slightly shriveled and hard nut, but when you soak the almond in water, it expands and becomes softer and plump. The previously dormant enzymes in the almond are almost being reawakened and coming back to life. These enzymes are what makes these sprouted almonds easier to digest. You can also sprout almonds to snack on, but in this case, we are going to make some milk!
I absolutely love making nut milks, it is truly so easy and rewarding. You control exactly what goes into your milk and thus into your body, which is of the utmost value. The other fun aspect of making your own milk is thinking of new flavors and spices to experiment with. For this batch I decided to try cardamom rosewater and cacao tahini sea salt, and I was not disappointed. The cardamom rosewater is creamy with notes of vanilla, a light spice of cardamom, and a rose finish that is not overpowering; the cacao tahini sea salt tastes like adult chocolate milk- velvety chocolate sweetened with dates and complimented with earthy tahini and sea salt.
WHAT YOU WILL NEED
- – a high speed blender
- – a nut milk bag or cheesecloth -jars to store the milk
- – plan ahead because you need to soak the almonds
Soak the almonds in water for 12 hours. To sprout, the almonds need to be soaked at room temperature, away from direct sunlight.
When you’re ready to make your milk, rinse the almonds and pour out the water it was soaking in.
Blend all of the ingredients (this applies to both flavors) in your high speed blender until completely blended.
Next, take a large bowl and pour the contents of your blender into the nut milk bag holding it above the bowl (so that the liquid you are squeezing out of the bag, aka the milk, will be collected in the bowl, or whatever large receptacle you choose). Squeeze all of the milk out of the bag, so that all that remains in the bag is the almond pulp (which can be used for other recipes so don’t throw it away!).
What has gathered in the bowl is your sprouted almond milk; store in sealed jars in the refrigerator for up to 4 days.
Drink as is, or try adding these beautiful flavors:
1 cup sprouted almonds (soaked fully submerged in water for 12 hours)
3 cups filtered water ( Tip: use 2 cups of water for a super creamy blend, I sometimes use the 2:1 water to almond ratio for a coffee creamer vs. regular milk)
1 tsp vanilla extract
1 tsp ground cinnamon
1 or 2 pitted organic dates (depends on sweetness preference)
1 tsp rosewater (can be left out if you don’t care for rose flavor)
1/2 tsp ground cardamom
dash of sea salt
1 cup of sprouted almonds (soaked 12 hours)
3 cups of filtered water
1 tsp vanilla extract
1-2 tsp sea salt
1/4 cup raw cacao powder
3 tbsp tahini
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Do you like to experiment with different nut milk recipes? What’s your favorite nut to use? Tell us in the comments below.
Adeline Waugh is the creator of Vibrant&Pure Wellness, a website and Instagram account which strives to exemplify the notion that healthy food never has to be boring. She is currently studying to become a certified holistic nutrition practitioner and loving the wealth of knowledge she gets to learn every day. Vibrant&Pure’s motto is, ‘Vibrantly beautiful meals with ingredients nothing less than pure’. Her goal is to show people that cutting out things that seem impossible to live without (i.e. wheat, dairy, and refined sugar) doesn’t have to mean deprivation. Connect with her on Vibrant&Pure, Instagram, Twitter, and Pinterest.