I recently discovered that I like almond milk. Well, actually I LOOOOVE almond milk! It has a great taste that goes great in just about anything and it is dairy free, so your tummy will also thank you for it. Once you’ve had it fresh, the rich taste will keep you coming back for more! And guess what? It’s super easy to make. Why drive to the store and buy almond milk when you can make it in minutes, plus it is cheaper and healthier this way.
Let’s do this!
Homemade Almond Milk
- 1/2 cup raw, organic almonds
- 3 cups filtered water
- Filtered water, for soaking
- 1 pinch of salt
- Sweetener to taste (i.e. maple syrup, honey, stevia, or my fave…4-6 medjool dates)
- 1 tsp vanilla extract
- Carob Powder (Yum! Chocolate Milk)
- Spices (cinnamon, nutmeg, cloves…the possibilities are endless)
1. Allow the 1/2 cup of almonds to soak covered in filtered water for up to 48 hours in the refrigerator (I usually just let them hang out over night).
2. After soaking, strain the soaked almonds and toss the soaking water.
3. Place your almonds, 3 cups of filtered water, and any optional ingredients in a high-speed blender.
*Note: I use a magic bullet since my food processor exploded almond milk all over my kitchen on my first attempt…that was so not fun! Since I use a magic bullet, I add all the ingredients and then fill the bullet container with the filtered water until it is full. You can add the rest of the water later.
4. Blend on high until the mixture becomes frothy…approximately 1-2 minutes.
5. Take a mesh strainer and put it into a bowl.
*Note: Here’s a secret! Instead of purchasing a nut milk bag for $10, I went to the local hardware store and purchased a 2 pack of one gallon paint strainers for $2. They work great and they have a great elastic top that fits great over a bowl (See photo above).
6. Pour the contents of the blender through the mesh strainer lined bowl, and add the remainder of your water. (If you used a magic bullet to blend your milk). You can also add less water if you want the milk to be thicker.
7. Lift the bag out of the bowl and squeeze the contents of the mesh bag into the bowl to extract all the liquid amazingness from the almond meal (See blurry photo below).
8. Use a funnel to pour the almond milk into a glass jar.
9. Store the milk in the refrigerator. It should keep for up to 3 days. Shake the jar prior to use.
Tah Dah! You just made your very first batch of almond milk. Enjoy!
Don’t you dare throw away all of your lovely almond pulp. Check out how to turn your almond put into almond meal.