Homemade Almond Milk

Get the fresh taste without the additives!

Prep Time 10 minutes

Total Time 10 minutes

Servings 5-6 cups

Author Danielle Harms

Recently I have been focusing on limiting the products I buy at the store that I can make myself. This is not only for the purpose of reducing the additives I am consuming, but also WOW can you taste a difference in freshness. I began making my own almond milk about two weeks ago and I don't know if I'll go back to store bought. It took me a while to actually try and make my own almond milk because of how intimidating it seemed, but it is so simple and takes such little time. Many store bought milks contain gums, fillers, sugars carrageenan (a thickener), and are typically extremely watered down. I use almond milk in my "All You Need" green smoothie (recipe on blog) every morning and the difference in my homemade almond milk is crazy. I have now incorporated making homemade almond milk to my Sunday prep for the week, because it typically lasts around 5-7 days (if I don't use it up before then).

An important step to making the almond milk is soaking the almonds. This is beneficial in helping to neutralize the enzymes in the almonds as well as making the almonds be more easy to digest and nutritious. You can soak your almonds from 4 hours to 12 hours (the longer the better). I typically set a bowl of almonds covered in filtered water out with a towel covering it overnight.

The best part about this recipe is how easy it is to customize it. By adding more water or flavors you can make the perfect glass of almond milk that YOU like. The more water you add the thinner consistency you will get. With the holiday seasons coming up I will be sure to share recipes for festive milks using the basis of this recipe.

An optional step in this recipe that helps getting a smoother milk product at the end is to peel the skin from the raw almonds. This can be done after the almonds have soaked for at least 4 hours. To peel the skin; simply pinch the almond between two fingers and squeeze, the nut should come right out.

What materials you'll need:

• Blender

• Strainer or cheesecloth

• Container to store milk

• Large bowl

• spoon

Ingredients

• 1 cup raw almonds

• 5-6 cups of filtered water

• Flavors (vanilla extract, cinnamon, salt, ect.)

Instructions

1. Soak 1 cup of raw almonds in filtered water for 4-12 hours

2. Strain almonds and place in a blender

3. Add 4-5 cups of filtered water (depending on how thin or thick you want it)

4. Add in flavoring (this is completely customizable and to your preference, I typically add about 1 tbsp. of vanilla extract, 1 tsp cinnamon, and a pinch of pink Himalayan salt)

5. Blend on high for about 2 minutes, ensure you see minimal chunks of almonds

6. Take a fine strainer and over a large bowl, pour mixture, using a spoon move around any pulp that is keeping liquid from passing through

7. If you have a cheesecloth, take the pulp from the fine strainer and squeeze till all liquid is out. If you do not have a cheesecloth, use your spoon to press down on the pulp until you cannot remove anymore liquid

8. Pour into a jar for storage, and store in the fridge for up to 7 days. Enjoy in your coffee, matcha, smoothie, and so much more.