You guys know how much I love cold brew, homemade almond milk, and green juice. And all three of those things are SO easy (and cheaper) to make yourself, rather than relying on store-bought.
This is why I LOVE my Ellie’s Best nut milk bags, they are so versatile, and are definitely not just for making nut milks. Ellie’s Best sent me a couple of bags to try out, and I can honestly say that they are the best nut milk bags I have ever used. They are thick and sturdy, and hold up really well when using them. I have tried a couple of other kinds that I bought off Amazon, and while they were okay, these take the crown.
And because I love you guys, I want you to have an Ellie’s Best bag too! If you use the code: candace10 when buying from their website, you will get 10% off! Score.
Here are 3 ways to use a nut milk bag –>
Homemade Almond Milk
- 1 cup raw almonds
- 5 cups filtered water
- 2 tsp vanilla extract
- 2 tbsp real maple syrup (optional, if you want to sweeten)
- Add the raw almonds to a bowl, and add enough water to cover the almonds by about an inch. Soak overnight.
- Once the almonds have soaked at least 8 hours, drain out the water, and rinse the almonds with cold water.
- Next, add the almonds to a blender, and add in 5 cups of filtered water. Blend the almonds on high for at least 60 seconds, or until the almonds are completely pulverized.
- Line a pitcher with your nut milk bag, then pour the milk into the bag. Squeeze all of the liquid out of the nut milk bag, and set aside to use the pulp later.
- If you want to add any sweeteners or flavors, pour the milk back in the blender. Add vanilla extract and maple syrup (or sweetener of choice), then blend for another few seconds on low. Pour the finished milk into a container with a tight fitting lid and store in the fridge.
Homemade Cold Brew
- 1 cup organic whole coffee beans
- 4 cups cold filtered water
- In a food processor, pulse the coffee beans until you have a coarse grind. If you don't want to grind your own beans, you can always start with already ground beans.
- Pour the coffee grounds into a large pitcher or bowl, then pour 4 cups of water over it, saturating all of the beans.
- Let the mixture sit for at least 8 (or up to 20 hours).
- When you are ready to strain out the beans, line a pitcher with your nut milk bag. Pour the mixture into the bag, then squeeze the bag to get out all of the liquid.
- Store the coffee concentrate in a container with a tight fitting lid in the fridge for up to 2 weeks. When you are ready to serve, dilute the concentrate with a 1:1 ratio of water or creamer of choice.
- 1 large cucumber
- 2 kiwi
- 1 apple
- 1 lime (skin removed)
- 1/2 bunch of kale (stems removed)
- 1 cup green grapes
- 1/4-1/2 piece fresh ginger (skin removed)
- 1 cup filtered water
- Wash all of your produce and blot dry with a towel.
- Cut up the larger pieces of produce, like the apple and cucumber.
- Add all ingredients to a high-powered blender, and blend on high for 60 seconds until all of the fruit is pulverized.
- Line a pitcher or jar with your nut milk bag, and pour the juice into the bag. Squeeze out all of the liquid from the bag, and set the pulp aside.
- Store your fresh juice in a container with a tight fitting lid in the fridge.