How To Make Almond Milk
Almond milk is surprisingly simple to make at home. If you can soak, strain and blend you’re golden. That’s really all there is to it. Besides being so fresh and so clean you tailor it to your taste buds. Want your almond milk unsweetened. Rock on, leave it be after straining. Want it sweet (raising my hand) add the sweetness that’s right for you. Want vanilla almond milk? You guessed it, add pure vanilla extract. Ready to make your own? Grab your raw almonds and let’s get to milking.
When we want a batch of homemade almond milk I start the night before. The magic begins with raw unsalted almonds. Chuck them into a bowl and cover them with cold water. Now forget them until the next morning. Hard right? When you wake up you’ll have nice plump almonds (which kind of look like shelled boiled peanuts. I’m from Georgia we love our hot boiled peanuts what can I tell you other than apparently now I’m craving hot boiled peanuts). You give the plump pretties a nice cold shower and then into the blender they go.
More water and a lot of whirling and then it’s time to put the squeeze on them. You’ll need cheese cloth or a nut bag for this portion of the show. I find that cheese cloth can be a little tricky (read messy – or maybe that’s just me I’m not the most graceful person on the planet. Shocking I know.) so if you can get your hands on a nut bag that’s much easier.
Anyone else have sometimes I feel like a nut stuck in their head?
What You Will Need:
- 1 cup raw unsalted almonds
- 4 cups filtered water
What To Do:
- Place almonds into a bowl. Pour enough water to cover almonds. Set aside for 8 - 12 hours to allow almonds to plump.
- Strain almonds and rinse under cold water.
- Place almonds into blender. Add 4 cups water. Pulse to combine. Blend for 2 minutes on high speed.
- Strain liquid into container using cheese cloth (or nut bag). Twist and squeeze cheese cloth until you have extracted as much liquid as possible. Discard pulp or save for another use.
- OPTIONAL: To sweeten almond milk, transfer milk to rinsed blender and add sweetener of choice to taste. Pulse to combine.
- Transfer almond milk to glass container with lid and store in refrigerator. Almond milk will last 3-4 days in refrigerator.
- Gently shake container prior to serving.