Why would you make almond milk when there are numerous brands readily available?
Because it’s fun. And delicious. And easy. And fun.
What can you do with it? Anything you’d do with ‘regular’ milk – cereal, smoothies, put it in your coffee, put it in your tea, or drink it straight up!
Homemade Almond Milk
1 cup raw almonds
4 cups of cold water
Vanilla extract (optional)
Soak the almonds in the cold water overnight in the refrigerator.
Place the drained almonds and 2 cups of fresh water in a blender (you can use up to 4 cups of water. I like the milk a little thicker and creamier, so I started with 2 cups and that worked for me), a splash of vanilla extract and a pinch of salt (if using) and blend on high until the mixture becomes creamy. This should take 2-3 minutes.
Prepare a bowl or container and place a mesh bag or fine mesh strainer inside the container and pour the mixture in to strain. I strained mine twice to make sure it was really smooth.
Transfer to a pitcher or glass jar and BAM! you just made almond milk.
This almond milk tastes really clean and light – much more ‘natural and clean’ tasting than anything you can buy in the store. I left it unsweetened, but if you’re so inclined, add a tablespoon of natural sweetener (agave or brown rice syrup), or better yet, blend a dried date or two with the soaked almonds.
This recipe makes about 2 cups and should keep for about a week.