Even though I grew up in the cow speckled rolling hills of rural Pennsylvania, I never had the opportunity to milk a cow. Woe is me. Luckily, all my milking dreams were fulfilled with this simple recipe, (and a coconut a week ago) and let me tell you, I feel completely satisfied.

Growing up I thought milking a cow seemed cool, but now I’d much prefer milking nuts (giggle giggle) to milking a cow. First and foremost, I believe that cow’s milk is made for baby cows; you know, the way it works for every other mammal on the planet. The nutrition in cow’s milk helps their little calves grow upwards of a few hundred pounds. Are you aiming for that weight too? I thought not. Secondly, as Dr. Colin T. Campbell writes in The China Study, the most comprehensive diet study ever taken, “Let there be no doubt: cows milk protein is an exceptionally potent cancer promoter.” With this said, I try to limit my dairy intake as much as possible – letting some ice cream, yogurt, or cheese slip from time to time. Therefore, I love non-dairy milks, like almond milk! Besides, I think alternative milks are so delicious, wholesome, and nutritious that it’s easy to make the switch from cow to plant.

In this recipe, we’re not technically milking the almonds. Instead, we’re blending them into a frothy and creamy beverage that tastes so good you won’t believe it. Adding vanilla, cinnamon, and dates creates the most fantastic drink that added to other recipes, will make them taste like magic. Try putting this Vanilla Cinnamon Almond Milk in coffee (SO good), overnight oatmeal, desserts, smoothies, and even savory soups for a sweet and unique taste.

Have fun milking!

Vanilla Cinnamon Almond Milk

1 cup raw almonds, soaked in water overnight
4 cups filtered water
1 vanilla bean (or 1 ½ tsp vanilla extract)
2 Medjool dates
Dash of cinnamon
Pinch of sea salt

Place raw almonds in a bowl or jar, cover with water, and soak overnight.

Rinse and drain the almonds and place them in blender with filtered water. Blend on highest speed for about a minute, until the mixture becomes creamy and frothy.

Pour the almond milk through a nut milk bag or cheesecloth and into a large bowl. Gently squeeze the bottom of the bag to get out all the milk from the almonds.

Pour almond milk back into the blender and add in vanilla bean or extract, dates, cinnamon, and sea salt. Blend on highest speed for about a minute. Pour milk into a large glass jar and place in the refrigerator.

The almond milk will keep for about a week. Be sure to shake the jar before you use, as the mixture usually separates. Enjoy!

You can save the leftover almond pulp: throw it in smoothies, baked goods, and oatmeal!