Cereal and milk, milk and cookies… Milk is just one of those things I can’t live without. And although I’m an avid drinker of regular milk, store-bought almond milk never made me a fan. Because cow’s milk is naturally sweet, it befuddles me as to why commercial producers insist on making almond milk so salty. So when faced with a stockpile of raw almonds and the chance to omit the salt, I decided to give making my own almond milk a try and I’m sure glad I did! Barring salt, the pure, fresh taste of real almonds really shines through. But to me what really makes making my own almond milk worth the extra effort is the addition of goji berries. An ancient superfood, goji berries pack in more nutrients while doubling as a natural sweetening agent. Albeit a simple concoction of almonds and goji berries, I’m hooked.
GoJi Berry Almond Milk
Makes 4 cups
- 1 cup raw almonds
- 1/2 cup dried goji berries
- 4 cups filtered water
- 1 cheesecloth or nut milk bag
- Soak the almonds at room temperature in filtered water for at least 24 hours (a cloudy suspension will collect around the almonds).
- Rinse the almonds thoroughly with cold water and squeeze one to make sure it feels a little squishy.
- In a blender, blend together the soaked almonds, dried goji berries, and filtered water for 1 minute or until no visible chunks remain.
- Strain the milk into a collecting vessel with a cheesecloth or nut milk bag and squeeze to release all the milk (save the almond-goji meal to make delicious Almond-Goji Pulp Honey Chia Muffins).
- Transfer milk to a sealed container and store in the refrigerator for up to 3 days.