Homemade Almond Milk
If someone would have told me 3 or 4 years ago how easy almond milk was to make, I would have had my own little almond milking factory by now. HA. (I mean I guess I could have done the research and actually tried it myself).
But seriously, almond milk is SO EASY to make and if you enjoy cooking you will enjoy this, I'm not sure if it is cost effectively different or better.
This recipe is time consuming, in that, you have to let your almonds soak overnight and you need a "nut milk bag" (ugh, that needs a different name). I originally used a cheese cloth, but I found that the bag works so much better! The one I bought you can find on Amazon here. Oh yeah, you probably need a high quality blender, but if you let your almonds soak for more than 12 hrs you will probably be okay....(but I am not 100% sure, just try it)
1 cup almonds, soaked overnight
5 cups filtered water (If you like your almond milk more creamy try using just 4 cups of water instead, I think 5 is the perfect ratio for me)
pinch of salt ( I use Pink Himalayan)
But seriously, I cannot stress enough to soak the almonds overnight. Grab your bowl of almonds drain and rinse. If you have a large blender put them all in the blender along with the water and salt and blend. You want them to blend at a high speed for a few minutes to make sure they really get blended well. (I normally double this recipe and make 2 batches.)
Next put your bag over a large pitcher and pour the contents of you blender. Then tie your bag and squeeze all of the milk out. So you should have almond milk in the pitcher and the leftover almond meal in the bag.
This should make a little over a 1/2 gallon. Like I said I like to double the recipe and I will store two containers with 1/2 gallons each and then do another small container of a different almond milk flavor (mostly for my morning coffee). (See below for flavor option add ins)
You can either dump the leftover almonds in the trash....however, I saved mine. Spread them thin on a baking sheet lined with parchment paper and bake for about 4 hours in the oven at 200 degrees. After they are done baking, I usually turn the oven off and let them stay in the oven overnight, just to make sure they are nice and dried out.
Dump all the almond meal into a food processor and pulse into a fine flour. BOOM, you used the whole almond.
|Homemade Almond Meal on the left|
Some flavor combinations I have tried so far or flavorings that I have used....
Chocolate Banana - 3 dates, 1/4 c cocoa powder, banana, 1/4 c maple syrup, 1 tsp vanilla
Honey Vanilla - 3 dates, 1/2 cup honey, 2 tsp vanilla
I've also done a Hemp Chocolate Banana. You can sweeten up the almond milk with just dates or honey if you aren't vegan. You can use agave as well.
Let me know if you have tried any other flavor combos, I normally just stick to plain ole almond milk since that I what I use to cook with!