Almond Milk

Almond Milk

 
Almond Milk Recipe

Homemade Almond Milk

The first time I made almond milk I thought it was going to be too labor intensive to keep up with. I imagined soaking the almonds, cleaning out a mesh bag, and funneling it into a jar was going to be a one and done type experiment and I’d settle back into the routine of buying milk from the grocery store. But once I made it, I realized how quick and simple it actually was. Don’t get me wrong- all those steps are involved- it’s just much simpler than I built it up to be.

A few benefits of making your own almond milk:

  • Less waste. Make just what you need!

  • Less packaging waste. Buy in bulk and there is zero waste!

  • Speaking of less waste-you can even make almond meal from the leftover almond pulp!

  • Simpler ingredients. No long list of mystery ingredients.

  • Tastes better and it’s customizable!

  • You also can have more control of how creamy you want it. For example- the longer you soak the almonds the more creamy it will get and the less water you add- the thicker it will be. (ie. homemade coffee creamer)


 

Almond Milk Recipe
 

Will last 3-5 days in an airtight container stored in the fridge.

Ingredients

1 c. raw unsalted almonds (soaked in water over night)
4-5 c. of cold water (more or less depending on how thick you desire the milk to be)
1 pinch of sea salt
1 tbs of maple syrup or 1-2 dates (optional)
1 tsp vanilla (optional)

Instructions

Place almonds in a mason jar and cover with cold water. Almonds should be covered with at least 2 inches of water. Place in fridge over night or about 8 hours.

Once almonds are soaked, drain and rinse under cold water.

Add all ingredients to a high speed blender. Blend on high for about 1-2 minutes.

Strain almond milk through a nut-milk bag into a measuring cup. Poor the strained almond milk into an airtight storage container and store in the fridge.

 
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