I’ve been buying almond milk for probably about 4 years. I like the taste better than cow’s milk, especially in oatmeal or iced coffee. After 4 years, I came across a blog article on almond milk, and after looking at the ingredient list on boxed milk versus the recipe, I realized I have been consuming lots of unnecessary additives for years. So I decided to make my own. The recipe looked pretty simple, and it sounded like a fun experiment to undertake.
I set my intention to make my own almond milk on May 1 (I know because I told my sister via text message that day), and on May 21, I finally did it!
I followed the recipe I found on the Oh Nuts blog, but omitting the Vanilla and the sweetener. (I typically purchase Unsweetened Vanilla, and I intended to use Vanilla Extract to make my milk, but I could not get the bottle open…thus, no vanilla!)
Almond Milk Recipe
yield: about 5 cups almond milk
- 1.5 cups whole raw almonds
- 4 cups water
- 1 tsp vanilla extract
- 1.5 tbsp maple syrup or honey
- dash cinnamon
- metal strainer
- Soak almonds in enough cold water to cover them at least 4 hours (I left mine soaking all day while I was at work).
- Strain the water from the almonds.
- Place the softened almonds in the blender with 1.5 cups water and blend into a smooth puree.
- Add vanilla, sweetener, and cinnamon (if using), along with additional 2.5 cups water.
- Continue to blend for 2-3 minutes until smooth and frothy.
- Line a metal strainer with several layers of cheesecloth.
- Pour the liquid through the cheesecloth, allowing the milk to collect in a bowl. Work in batches, using a spatula to press the liquid through.
- Once most of the milk has passed through the strainer, gather up the cheesecloth and squeeze to remove excess liquid.
- You will be left with quite a bit of “solids”–this is almond meal that can be dried in a low-heat oven and used in other recipes!
This whole process was actually much easier than I had anticipated! It took probably about 20 minutes in all, and I can tell the process will get easier as I become more familiar with it. Plus, the outcome was FABULOUS!
I have smooth, creamy, delicious almond milk that tastes great– the almond flavor is much more prominent than my boxed milk, and the hint of cinnamon is divine. (Plus, I have the most amazing cinnamon I’ve ever tasted from The Spice Diva).
I will definitely be making my own almond milk from now on. Plus, I have a new world to explore of baking with almond meal. Any recipe suggestions?