Crowning Glory Vanilla Bean Almond Milk with Optional Rose Essence
Servings 3
Ingredients
- 1 cup raw almonds Always raw! Organic, when possible
- 3 cups bottled or filtered water
- 3 teaspoons vanilla extract
- ¼ vanilla bean pod, make sure it's plump, not dry
- 3 large pitted Medjool dates or more if you prefer it sweeter
- ½ teaspoon rosewater (optional; to taste)
- ⅛ teaspoon sea salt (for soaking almonds)
- 1 pinch sea salt (for almond milk)
- 1 pinch edible rose petals (for decoration) optional
Instructions
- Almonds. Place almonds in bowl, add ⅛ teaspoon salt. Cover almonds with water. Cover bowl. Soak overnight on counter (not in the refrigerator). Adding the salt makes the almonds sprout, creating a creamier and healthier almond milk.
- After 12 hours, drain water and rinse almonds. Put almonds back into bowl and add fresh water to cover. Cover bowl and let sit 12 more hours for a total of 24 hours.
- Remove from bowl, drain soaking water, and rinse almonds completely with fresh water. All water should be discarded. (Almonds will be plump and expanded from soaking--and may have begun to sprout.)
- Put almonds in blender. (Suggestions: Vitamix, NutriBullet, or any blender that can grate into tiny bits). Add the water and blend for at least 1-2 minutes, until almonds are pureed.
- Pour mixture into a nut milk bag over a bowl and let the liquid drain. Squeeze the bag to get as much remaining milk as possible. (The non-liquid almond remains can be repurposed for other recipes or discarded.) Transfer almond milk into a pitcher or bottle, cover, and set aside.
- The Crowning Glory - The Secret Vanilla Flavor. Measure 1 cup of your freshly made almond milk. Put it in a small pot and set aside.
- With your fingers, press the vanilla bean to flatten and straighten it. Slice top layer lengthwise with a sharp knife. With both fingers, open it from this slit as wide as possible and drop it into the pot of milk. You will notice beautiful dark specks fall into the milk.
- Add dates to pot. Simmer with the vanilla for 3 minutes--then remove pot from stove. You will notice the vanilla and dates soften and some of the date's sugars will meld into the milk. (This is one secret toward that perfect flavor.)
- Remove vanilla bean from milk mixture. Place bean on cutting board or flat plate and scrape out the inside vanilla caviar at the slit by sliding a knife over it. It will come out easily due to the cooking and softening process. Add this caviar back into the pot of milk and dates. (Set aside the emptied-out vanilla bean pod shell. Do not add this part back into the milk at this point, but save it for later.) Put pot back onto the stove and simmer for another 2-3 minutes. Be sure not to boil or burn milk. (This cooking process is another secret tip to improve the flavor and also to thicken the consistency.)
- When the 2-3 minutes are up, remove pot off stove. Let sit to cool for 2-3 minutes. Pour all into blender. Add remaining uncooked almond milk.
- Add vanilla extract.
- Add the pinch of salt.
- Rose Water (Optional). This is the time to add the rose water if you choose to have vanilla-rose flavor. Either way, blend all for one minute or longer (as long as it takes to liquify the dates).
- Pour into container (preferably glass). Drop reserved outer bean pod into milk for enhanced flavor (but do not eat or drink the pod).
- Refrigerate. The flavors will meld together and become stronger the longer it sits.
- NOTE: Remove vanilla bean shell prior to serving and mix well before pouring. Can add pieces of edible dried rose petals on top for decoration.
Notes
Keep in mind that homemade almond milk has a brief expiration date. It must be kept refrigerated and expires in 3 to 5 days. Soaking the almonds the day before making the milk counts as the first day. The almond milk is so good that it will probably be consumed right away.