Almond milk is a healthy and satisfying dairy alternative to milk drinkers. It is also simply delicious and needs no excuse for its consumption. It is a beverage choice you can feel good about with heart health, skin health, and bone strengthening benefits (to name a few). It should be noted that it does contain less protein and less calcium than cows milk, but it is a great alternative to those who are lactose intolerant or watching their weight (almond milk contains around half of the calories as a glass of cows’ milk).
Although almond milk is readily available and fairly easy to find at your local grocery store, it is also very simple and satisfying to make by yourself. As a person who loves to be in the kitchen, surrounded by spices and the endless possibilities of new creations and flavor combinations, the idea of making my own almond milk is very intriguing and exciting. To my joyous surprise, while doing research on how to make it, I realized how insanely easy it actually is and the best part is it only requires TWO MAIN INGREDIENTS. Almonds, and water. Talk about clean eating or drinking rather.
This recipe is also personalization friendly. You can really get creative by adding your own blends of spices, extracts, and various flavors (coca powder being my personal favorite).
Now, I’ve been talking about how easy it is, so let’s get down to the 5 super simple steps to making the best homemade almond milk.
What you need
2. Glass bowl or container (preferably a mason jar)
3. Cheese cloth or nut bag (can be purchased on Amazon)
– 2 cups of raw almonds
– 4 cups of cold filtered water (water you would be comfortable drinking, so not necessarily sink/tap water depending on where you live)
– Desired spices and flavors (optional)
– ½ tablespoon sea salt (optional)
Preferably using a mason jar or some type of glass container, soak 1 cup of almonds in 2-3 cups of cold filtered water for at least 12 hours. Use a sprouting lid or something breathable like a paper towel to cover it so that nits and bugs stay out and air gets in. Some people prefer a tighter cover with no air as they feel it absorbs more of the water. Either works as it is difficult to mess this easy recipe up. Soak overnight or for a minimum of 12 hours.
Tip: The longer you soak your almonds, the creamier your milk will be.
1.5 Optional Sea Salt
Most nuts and/or seeds contain anti-nutrients or “Natural chemicals” that make absorbing minerals difficult for our digestive tracts. Seasoning your brine with sea salt will help absorb and eliminate the enzyme inhibitors. By simply putting a ½ tablespoon of sea salt in your brine before sealing the jar or container, this will improve flavor as well as digestion.
2. Drain and Rinse
Now that your almonds have soaked overnight (or for a good 12 hours), they should appear plump and swollen due to absorbing the water. Drain them in a strainer and rinse with cold water before putting them in your blender.
Now for the fun part! Well, the most fun you’ll have before actually getting to consume your homemade beverage. Put your rinsed almonds in your blender and add 4 cups of cold filtered water to your blender. Blending usually takes only seconds but will depend on your blender.
3.5 Optional Seasoning
Before you start blending, add your preferred seasoning choices to your milk. Some seasoning and flavoring suggestions would be; cinnamon, vanilla, maple syrup, nutmeg, cocoa powder, and so on. This can be played around with and portions are really based on personal preference. Start with small amounts and test taste with a little spoon between the blending and straining phases.
Using a cheesecloth, nut bag, or fine strainer, (I would recommend the nut bag as they are so affordable and easy to use) strain your freshly blended almond milk over a glass container (preferably one with a pour spout), or some type of jar or pitcher. Strain your milk in segments as it is easier to handle and less likely to overflow in your nut bag. Straining about ¼ – 1/3 of the milk at a time, use your nut bag to work the milk out until all that’s left is the almond meal. Remove the meal before pouring your next segment of milk into the bag.
5. Season again and enjoy!
Now that your almond milk is completely strained, you should see a nice bit of froth on the top of your fresh batch. Make sure you do a final taste test and add any extra seasonings you might want. Store in your fridge for usually no longer than 10 days (it likely won’t last long enough to worry about the fridge life anyhow, but just in case).
Ideas for the pulp
The pulp can be used for a variety of things. No bake cookies, drying out for use in almond flower, or even eating as is. Add a little honey, and powdered sugar to the meal and you have a tasty, healthy treat!