Make Your Own Almond Milk!
Almond milk is delicious and it may be one of the best alternatives to regular milk if you don’t tolerate dairy well. What I happily discovered recently was how EASY almond milk is to make yourself! With a little bit of planning ahead, making almond milk will not take much more than 5-10 minutes.
I have incorporated making almond milk into my Saturday morning routine, because it is so quick, easy and sets me up with fresh almond milk all week!
Required Kitchen Stuff:
-Almond Milk Bag – I found my almond milk at the local whole foods store for $7.99. I really had no idea what exactly I was looking for, but I was definitely surprised to see that it was a basic canvas bag with a drawstring. The bag I have in and of itself is an organic one, but since buying this, my research has found there are many varieties of almond milk bags. You may be even decide you want to try to make one yourself – by all means go for it!
-Blender – Yes, a blender, not a food processor, unless you know * FOR SURE * that your food processor can handle more than 4 cups of liquid. I made this mistake with my first almond milk experience and sprayed water everywhere!
-Container/jug/bottle for the final product – I would say anything will do, though I might recommend something that might be easy to shake (since the almond milk may separate in the fridge) and easy to clean.
Before I take you into the ingredients list, keep in mind that this is something you can experiment and have fun with! You can change up the ingredients and try to find that special, different or delicious recipe! I have made every batch differently and am learning what flavours I prefer. So don’t be afraid to try things out, try roasted almonds instead of raw, add more or less vanilla, try honey or maple syrup for a bit of sweetness, try a touch of nutmeg – be free and have fun with this!
Your Basic Almond Milk
-1 cup of raw almonds
-4 cups of filtered water
-1 tsp. vanilla
-¼ tsp. cinnamon
1. Place your almonds in a bowl and cover with water. Ideally, let them soak for at least 8 hours. I will often just let them soak overnight. It is amazing to see how much they plump up! Try eating them too, it is a totally different almond experience!
2. Rinse the almonds after they have soaked.
3. Add the almonds, filtered water, vanilla, cinnamon and dates to your blender. Blend on high for 60-90 seconds.
4. Sit your almond bag open in a large bowl and carefully pour the almond slush into the milk bag.
5. Pull the drawstring of the bag closed and slowly squeeze the liquid out of the bag – this may take a few minutes, but be patient and squeeze every bit out that you can.
6. Carefully pour the almond milk into whatever container, jug or bottle you wish to store it in. Store it in the fridge, if it separates just give it a little stir or shake. It should last about 5 days. Enjoy your almond milk!
It is just that easy! That is your basic delicious almond milk recipe. Having made a few batches now I am finding that each tweak of the recipe is improving it even more! Here are a few comments about some of the variations I have tried:
-Raw almonds vs. Roasted almonds – Both variations were tasty, but you could REALLY taste the roasted flavour in a way that is overwhelming. It is definitely worth testing out to see if you prefer that flavour, but I definitely prefer the subtlety of the raw almonds.
-Natural sweeteners – I have tried different quantities of dates from 2 to 4, and also tried out adding honey. My most recent batch I added 2 tsp. of honey instead of dates, and it was really nice! Not sweet in the slightest, but was definitely my favourite batch so far.
You aren’t done here either, if you don’t want to be! That leftover almond pulp can be used for a paleo pie crust or baked with some other nuts and dried fruit for paleo granola. Better to use those ground almonds for something else delicious then let it go to waste, if you can!
Have fun with your almond milk and try out different variations! Of course, keeping it simple and classic with this basic recipe is delicious too.