"I'm obsessed with almond milk in my coffee, in my shake," admits Gucci of the popular plant-based dairy alternative, which she has even been known to travel with packed on ice in a pinch. While store-bought variations may include sweeteners and carrageenan, a thickening agent that has sparked some controversy, almond milk made from scratch is rich in Vitamin E, low in calories, and contains virtually no cholesterol—meaning it doesn't spike your blood sugar and it's heart healthy, too. So what better time to test drive a homemade batch than Thanksgiving weekend? Excessive downtime—and the occasional family drama—make it a fun diversion that doubles as a digestive reset. Here, Gucci shares her favorite simple recipe. Happy sipping!
INGREDIENTS:
- 4 cups of distilled or filtered water
- 1 cup of raw organic almonds
- 1 date - pitted
- 2 teaspoons of vanilla extract
- 1 teaspoon of cinnamon
DIRECTIONS:
- Soak raw almonds overnight in cool water.
- Drain and peel husks off of almonds.
- Fill blender with 4 cups of filtered water and add shelled almonds. Blend on high for 5 minutes.
- Strain liquid through a nut bag or a thin dish towel into a mixing bowl. Discard any pulp.
- Pour liquid back into blender and add date, cinnamon, and vanilla extract. Blend on high for 1 minute.
- Transfer almond milk into a covered bottle.
- Enjoy! Will keep for 4-5 days. Shake well before drinking.
