During my childhood days, I remember having 2 soaked almonds every single morning before rushing to school. Mom used to often say almonds will make you intelligent.

Almonds nourish the brain and are perfect growth enhancers especially for kids but not limited to them. While deliberating on nutrition for kids at school, I came up with this idea to serve almond milk for breakfast at school. Within a very little time, a parent reached out to me for the recipe. She told me that her son asked for almond milk at home and when she gave him the store bought almond milk he rejected it and asked for the same almond milk which is served at the school! It is totally worth giving it a try.

Ingredients (serves 3 cups)

1 Cup raw almonds
3 Cups spring or filtered water
1 Tablespoon raw sugar (optional)
1/4 Teaspoon vanilla extract (alcohol free)

Preparation

1. Rinse the almonds and soak them overnight. (8 – 10 hours)
2. Drain water and rinse them well again.
3. Blend them well with spring or filtered water in a blender for 90 seconds.
4. Strain and squeeze the almond milk with the help of a nut milk bag in a bowl.
5. Place 1/2 cup of squeezed almond milk in the blender again to blend it for 10 seconds with sugar and vanilla extract.
6. Mix it with the almond milk in bowl.
7. For best usage, consume fresh.
8. Almond milk can be stored for up to 4 days in an air tight container under refrigeration.

Tips

You can refrigerate the almond pulp and use it in cookies, pattie dough or add it to your pancake batter.