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Now that I have a hand-me-down professional grade blender (thank you mom!) I decided I want to start making my own almond (and soon cashew) milk. I have been drinking alternative milks for years now, not because I have an intolerance, but because I never really liked the taste of regular milk. My fiancé though, does have a lactose intolerance; so that makes it a no-brainer for us to use non-dairy items in our home. There are SO MANY brands of almond milk in stores now. Reading the labels of of these can be tricky; a lot of them have preservatives in them that make them shelf stable, many have added sweetener, and some taste watery. My personal favorites are (no surprise) some of the more expensive ones. (Shout out to New Barn and Califia!) So I started doing some research into making my own almond milk. I stumbled across a recipe from one of my favorite blogger and recipe developers, The Minimalist Baker, and decided to give it a go and make a few changes.  I was so incredibly surprised to find out that only single cup of almonds is enough for 5 cups of almond milk. After doing some math I realized that as long as I shop around for good prices on bulk almonds, homemade almond milk could actually be cheaper than store bought. WIN! Overall, the process is simple and requires little equipment. Just a powerful blender, a mixing bowl, and cheesecloth or flour sack towel. You can decide if you want to sweeten the milk or not. I will likely leave it unsweetened usually, but this time I used maple syrup. Read below to see the instructions of what I did, based on instructions from the Minimalist Baker.

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Homemade Almond Milk

This delicious milk makes a great addition to your smoothies, cereal, and coffee.

Ingredients (Makes 5 Cups):

– 1 cup natural whole almonds
– 5 cups filtered water (plus more for soaking)
– 1 tsp pure vanilla extract (optional)
– 2 tsp maple syrup (optional)

Directions:

In a mixing bowl, let almonds soak in water overnight, or at least 5 hours, to ensure all of the almond separates from the skin. Strain and rinse the almonds and add to a high power blender (I used a Ninja). Add 5 cups of filtered water to blender. Cover and blend for 2 minutes. Strain mixture through a cheesecloth or thin towel into a mixing bowl. Gather the edges of the cloths and squeeze out excess liquid. Save the pulp for future use if you wish. Place liquid from bowl back into the blender and add vanilla and maple syrup if desired. Blend for 1 minute. Pour milk into container of choice and keep refrigerated. Use within one week.

 

*not a fully original recipe, adaptation from recipes of other.

Posted in Coffees + Drinks, Recipes, Veg-Friendly

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