How to Make Almond Milk
- 1 cup of almonds (roasted or blanched)
- 4 cups of water
Store in a jar and keep in the fridge for 24 hours. Add mixture to a blender and mix until smooth. Strain to remove residue. Can drink as is or add honey, vanilla, cinnamon or sugar. Store in a dark container will keep for more than 2 weeks. You can also use the Almond Milk with recipes below.
Sweet Almond Milk Facial Cleanser
- 25 Blanched Almonds
- 1 cup of water
- 2 ounces Rose Hydrosol
- 3 drops geranium essential oils
- 2 drops lemon essential oil (oily skin), or
- 2 drops Frankincense essential oil (mature skin)
- 1-ounce pure vegetable glycerin
Directions:
- Soak the almonds overnight
- Combine the almonds with the water to a blender and mixture until it is a thick liquid.
- Strain liquid.
- Add hydrosol, essential oils and vegetable glycerin to the liquid.
- Store in a dark amber glass and keep it at the fridge.
- Shake vigorously before each use Will last to 2/3 weeks. {adapted from The Complete Book of Essential Oils and Aromatherapy, Worwood, Valerie Ann}
Almond Milk Facial Serum for 30-plus, Improves skin’s complexion
- 2 Tablespoon of sweet almond oil
- 5 drops of jojoba oil
- 10 blanched almonds
- 3 tablespoon of water
- 3 drops of Patchouli Essential Oil
- 5 drops of Palma Rosa Essential Oil
- 2 drops of Fennel Essential oil
- 2 drops of Rose Essential oil
Put the blanched almonds with the water in a blender and mix until it becomes a thick liquid. Strain to remove residue. Add the other ingredients and store the Serum in a dark amber bottle in a cool place. 2/3 month shelf life. Shake before using the serum. If the Almond Milk Serum is too oily, spray water on the face or body to help the serum penetrate the skin.
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