Strangely enough I’ve never tried store-bought almond milk. I guess I just always thought I’d make it at home one day and it would be another one of those things that is infinitely better when you make it at home. But now I can’t tell you, “You must make this at home, it’s soooo much better.” I can say that it’s pretty fantastic.
This almond milk is lightly sweetened with a hint of vanilla and cinnamon. It’s delicious splashed in a bowl of granola and I recently found out it makes killer french toast. In fact, I think it’s worth making the almond milk solely to make this french toast. I scribbled down the recipe in between breakfast for dinner bites to share it with you.
Just look at the difference between the almonds soaked overnight on the left and the regular guys on the right.
After a good blend, the almond milk gets bubbly and frothy. You can strain it at this point in a fine mesh bag, but I didn’t bother. Store it in the fridge and just give it a little shake before using.