Fresh Almond Milk in 4 Steps

almond milk.jpg

We drink a lot of almond milk in our house, I mean ALOT. Primarily it is the base of our protein shakes, for me that is the only use of almond milk, I'm not one to sit and drink of glass of it because I've never enjoyed the flavor of straight almond milk. We have tried a few brands and I have not found one yet that I could just sit and drink straight. 
Recently one of our oldest daughters was in town visiting and shared with me that homemade almond milk tasted so much better than store bought and is not that difficult to make. So I decided to give it a go and man I am glad I did! Homemade almond milk has such an incredible flavor, you can actually taste the almonds! Store bought almond milk has flavor but not one that is as true to taste as homemade. So here is the recipe that we followed: 

  • 2 cups raw almonds , soaked overnight in cool water

  • 5 cups filtered water (less to thicken, more to thin)

  • pinch sea salt

  • optional: sweetener of choice, we use Monk Fruit (omit for unsweetened)

  • optional: 1 tsp vanilla extract or 1 vanilla bean, scraped (omit for plain)

  • optional: 2 Tbsp (10 g) cocoa powder for "chocolate milk"

Instructions

  1. Add your soaked almonds, water, and salt, to a high-speed blender (we used both our Nutribulletand it worked great) and blend until creamy and smooth. Keep it running/pulsing for at least 1-2 minutes so you get the most out of your almonds.

  2. Strain using a nut milk bag or cheesecloth. If using cheesecloth, lay the cloth over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (we definitely keep our pulp!)

  3. Stir in your optionals, we used 2 teaspoons of monk fruit and 1 teaspoon of vanilla.

  4. Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking!

We are hooked on this almond milk! I will say that squeezing the almonds in the cheese cloth works great but you will need to be careful it does not tear. If you think you will make homemade almond milk regularly it is worth the $10 investment to purchase the nut milk bag!

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What I love most about the homemade almond milk is how thick it is. It makes a great coffee creamer. Of course if you are not a fan of thickness you can control this by the amount of water used in your recipe. Our recipe produced a yield of almost 4 cups of almond milk! 
I kept my left over almond pulp and dehydrated it. I wanted to try two methods of dehydrating so half went into my dehydrator (this is the one I use) and the other half I spread on parchment paper on a cookie pan and put in my oven set to 150 degrees. Both ways turned out perfect! I plan to use half of my dehydrated almond pulp in a soap recipe and the rest I plan to use in a protein bar recipe that I'll share with you soon!

Yield: 4 cups

Fresh Almond Milk

ingredients:

  • 2 cups raw almonds , soaked overnight in cool water
  • 5 cups filtered water (less to thicken, more to thin)
  • pinch sea salt
  • optional: sweetener of choice, we use Monk Fruit (omit for unsweetened)
  • optional: 1 tsp vanilla extract or 1 vanilla bean, scraped (omit for plain)
  • optional: 2 Tbsp (10 g) cocoa powder for "chocolate milk"

instructions:

  1. 1. Add your soaked almonds, water, and salt, to a high-speed blender (we used both our Nutribullet and it worked great) and blend until creamy and smooth. Keep it running/pulsing for at least 1-2 minutes so you get the most out of your almonds. If you are sweetening with dates, add them to your almonds to puree

  2. 2. Strain using a nut milk bag or cheesecloth. If using cheesecloth, lay the cloth over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (we definitely keep our pulp!)

  3. 3. Stir in your optionals, if you are sweetening with monk fruit add to you almond milk at this point. We used 2 teaspoons of monk fruit and 1 teaspoon of vanilla.

  4. 4. Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking!

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