Please feel free to call 1-970-879-1467 or email: mariposa@steamboatmariposa.com for booking or any other questions 

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photo credit: https://joeats.net/

recipes :: homemade almond milk

Updated: Sep 14, 2019




Homemade almond milk is our favorite party trick. It takes less than 5 minutes of prep, a few hours to let the almonds soak and a couple minutes for blending/straining in a cheapie nut milk bag [ or cheesecloth! ] to finish up. The whole process is quick and painless yet the final product packs a punch. It's so easy to whip up a batch that sometimes we feel guilty for how impressed people are by it!


We love to pair this almond milk with our homemade granola + some berries for a heavenly breakfast side, we've used it to test out some chia pudding [ blog post on that deliciousness coming soon! ], it's the perfect addition for a smooth as butter smoothie and, our very favorite, it makes dairy free baking a breeze! It's so fresh, it puts any packaged almond milk to shame.

We have yet to meet a food allergy we can't accommodate at the Mariposa Lodge so whenever we host a dairy free/vegan guest we don't even flinch knowing we have this recipe up our sleeves. Make it for your next group of houseguests and bask in the glory of the compliments that are sure to come your way all the while knowing it took you less than 10 minutes hands on time!


INGREDIENTS NEEDED:

blanched almonds [ 1/4 cup ]

enough water to fully submerge the almonds

water [ 4 cups

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You can easily spice up your almond milk depending on your preference. We tend to leave ours unsweetened as it makes it more versatile, however if you tend to lean towards sweetened almond milk, these additions are for you!

pitted dates [ 1-2 ]

vanilla [ homemade is best and you only need 1 tsp! ]

dash of cinnamon


Fully submerge your blanched almonds in water and soak for 6 hours or overnight. Blanched almonds are pretty key here. You can buy them blanched, or soak almonds with their skin on and after 6-10 hours you will be able to easily pinch the skin off one by one! Drain soaked blanched almonds and place in blender with 4 cups of water. Blend on high for about 2 minutes. Pour almond + water mixture through nut milk bag [ or cheesecloth ] and squeeze until the almond pulp in the nut milk bag is good and dry. Transfer to an airtight jar and store in the fridge for up to a week. However, ours never comes close to lasting that long!


// enjoy! //