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Recipe: Homemade Almond Milk

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Almond milk has become America’s favorite alternative milk to drink, far outpacing other milks such as coconut, soy and rice. However, many brands found in stores contain unfavorable ingredients, like added sugar, carrageenan and other chemicals you might be trying to avoid.

Good news! If you own a blender, you can make your own almond milk. It requires very few ingredients; literally almonds and water, and is super easy to make.

I personally like mine to have a little flavor, so I add a few personal touches to my milk. The cool thing is you can mix it up and create your own “house” milk!

Here’s what you’ll need:
Blender
Strainer
Cheesecloth (or paper towel in a pinch)
Storage bottle for milk

Basic Ingredients:
1 C. raw almonds
2 c. water

Step 1.
Place almonds in a medium bowl and fill with water until the nuts are covered. Let sit overnight or up to 2 days.

Step 2.
Drain and rinse almonds.

 

 

 

 

 

 

Step 3.
Place almonds in a blender and add 2 c. of cold, fresh water.

 

 

 

 

 

 

 

Step 4.
Blend thoroughly.

 

 

 

 

 

 

 

Step 5.
Place cheesecloth in your strainer, and pour in the contents of your blender. Make sure you have something underneath to catch your milk!

Also, press the milk from the almond mixture. Make sure you get all that yummy goodness.

 

 

 

 

 

 

 

 

Step 6.
Enjoy! Pour your freshly made milk in a bottle and refrigerate between uses. Fresh almond milk is good for only a few days, so only make as much as you think you’ll drink.

If you like sweetened or flavored milk, try adding 1-3 dates and a teaspoon of vanilla extract (or drop a whole vanilla bean into your storage bottle. It will steep and flavor the milk over time.).

You can also blend it with 1 c. water and 1 c. coconut milk, if that floats your boat. A dash of cinnamon would be nice too! This milk is a blank canvas. Have some fun with it!

P.S. If you hate to waste things, save your leftover almond meal! It can be used in oatmeal, smoothies, muffins…sky’s the limit! To store for later use, dry it out on a baking sheet (low oven for 2-3 hours). Dried almond meal can be kept frozen and used in baked goods for up to 2 -3 months.

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