Almond Mylk Addition~

[GlimR]

I make almond milk several times a week...this last time I did it the usual way, soaking , rinseing, blending, straining, etc...
Then back to the milk in the blender I added one T. coconut oil, 1 T. lecithin,* pinch or less of sea salt, dash of vanilla AND almond extract and T. raw honey (agave would be fine)

This made the milk so much creamier and keeps it from seperating so much. Really a huge difference and delicious!!

*as per RFRW

[Raene]

Sounds good, I'll have to try this...too bad coconut oil is a pain in the butt to clean out of the blender :(

[JennaBoBenna]

OH yum!

I've been wondering how I can make my mylks more creamy...
Whenever I make mylks they just taste like sweet water

Thanks for sharing!!

[GlimR]

I've been making the almond mylk for about three years now.this is soooooo much better.
Jenna....how many almonds do you use?? I use 1 cup or slightly more to 4 cups water

[Eva]

Is lecithin raw? I think I've made the RFRW almond mylk and don't remember using that. I think I just skipped the stuff I didn't think was raw, possibly. I DO remember their almond mylk being tasty, though. :)

[GlimR]

Hey Eva~
No, lecithin is not raw. It's one of those things that is used in minimal amounts and you have to decide for yourself if there is enough advantage to it to use even though....I use spices too for the same reason, though many are not raw...cinnamon for example. I just buy the very best quality of that particular ingredient I can come buy.
For me, it makes raw much more pleasant and do-able~:)