How To Make Creamy, Homemade Almond Milk

Once you’ve made your own almond milk, you may not be able to drink any other milk ever again! The first time I made it home, I felt like I was tasting almond milk for the very first time. It’s healthy, creamy, bears a low carbon footprint, and you can really taste the almonds. The process is also ridiculously easy, so you’ll want to make it on repeat.

Ingredients

1 c. raw nuts
1 L filtered water
3 pitted dates (optional)
1/2 tsp Himalayan salt (optional)
1 tsp vanilla (optional)
1/2 tsp cinnamon (optional)

The simple steps to making almond milk

1. Soak Your Raw Almonds Overnight

It’s important to buy raw (as opposed to roasted). Find them at most natural or gourmet grocery stores like Choices and Whole Foods. Place one cup of nuts in a bowl and cover with water (filtered is best) overnight or for at least several hours.

2. Drain and Rinse Your Nuts

Once your nuts have soaked, dump them into a sieve to drain the water. Rinse with fresh water. Now, add them to your high-powered blender (like a Vitamix or a Torrent) along with a litre of filtered water. I hear other less powerful blenders can do the drink – but you may have to blend longer.

3. Customize Your Nut Milk

If you like your nut milk a bit sweet, add a few dates (I usually use three). You can also use maple syrup or any other sweetener. I also like to add a bit of vanilla (vanilla bean is best), cinnamon and sea salt. You could try anything though! Lavender, cocoa powder (chocolate milk!) and strawberries would be fun. You can even mix up your nuts; for example, half amonds, half hazelnuts.

4. Blend Soaked Nuts with Fresh Water and Flavouring

Blend your soaked nuts, water, dates and anything else you’ve added on high for a good two minutes until it’s smooth and frothy. Have a taste and add more sweetener or flavouring, if you like.

5. Time To “Milk”!

If you like your milk kind of grainy, you can skip this step and drink your almond milk as is. Would be great like this on oatmeal! But if you’re using it for coffee (like I do) you’ll probably want to sift to achieve a super smooth milk. Grab a big bowl and either a thin t-shirt, cheesecloth or a nut milk bag (I like this one but any will work). Lay your t-shirt (or strainer of choice) over the bowl and pour about a quarter of your nut milk into the middle of the shirt. You could strain it all at once, but I find it easier to do in stages. Gather the edges of the shirt, lift up and begin milking. Keep going until every last drop of milk is in your bowl. Save that leftover meal to make Almond Pulp Crackers.

Enjoy! Your milk should last in the fridge for up to five days – maybe more.

 

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