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–+ servings

Saffron Almond Milk

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Homemade almond milk tastes 10 times better than the store-bought stuff, so I try to make my own whenever I can. I added dates, cardamom, and pistachios so that it reminds me of sweet lassi, a traditional Indian drink. I also use leftover almond pulp from this recipe to make crumbs for my savory dishes or as an almond meal for my sweet treats.
Servings: 2 full cups or 4 half cups
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 1 cup almonds, (raw, organic)
  • 1 tablespoon pistachios, (raw, organic)
  • 1 tablespoon goji berries
  • 1 tablespoon flax meal
  • 1 tablespoon hemp seeds
  • 1 date, (pitted, chopped)
  • 1 tablespoon ground cardamom
  • 2-3 threads saffron
  • 2+ cups water

Instructions

  • Place almonds, pistachios, and goji berries in a medium bowl and cover with water.
  • In a separate container, mix flax meal, hemp seeds, date, cardamom, and saffron.
  • Add just enough water to cover the mixture.
  • Soak both mixtures for at least 8 hours (preferably overnight).
  • Once all ingredients have been soaked, drain nuts and goji berries and discard the soaking water.
  • Rinse under cold water and drain.
  • Add nuts and berries along with 2 cups water in a high-speed blender.
  • Add flax meal mixture.
  • Blend for couple of minutes or until smooth and creamy. Mixture will expand, so make sure you leave enough room in blender.
  • Strain mixture into a large bowl through a nut bag or fine mesh sieve.
  • Use your hands or a spoon to squeeze milk out of the mixture.
  • Pour milk into a glass jar or pitcher and store in the fridge for 3-4 days before serving.

Cheers!