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Want to enjoy almond milk without all the additives? It is downright easy to make at home! Check out this DIY Homemade Almond milk recipe.
It only requires a few ingredients and basic kitchen equipment and in less than 10 minutes you can be sipping on this delicious beverage!
Almond Milk Recipe
Ingredients
- Equipment: a blender or a suitable juicer (I used a masticating-style juicer), nut milk bag ($7, for blender method), strainer (for juicer method), storage bottle or jar.
- Ingredients: raw almonds (yes, they have to be raw), water
Directions
- Soak almonds for 6-8 hours. About 2 cups of water for 1 cup of almonds. Almonds will soak up the water and plump up overnight.
- Drain and discard the water. Rinse the almonds with fresh water. (Soaking helps to remove the phytic acid from your almonds! This removes a lot of the anti-nutrients that can prevent absorption of important nutrients. The phytic acid ends up in the soaking water, though, so definitely get rid of it.)
- Make the Milk. 2 parts water:1 part soaked almonds
- Blender Method: add almonds and water and blend until liquefied, about 2 minutes.
- Juicer Method: gradually feed almonds and water through juicer. I used a ladle and poured in spoonfuls of almonds and water. You want about 2 parts water with every scoop of almonds.
- Strain and bottle. Using a nut milk bag (blender method) or fine mesh strainer (juicer method), pour the milk through the bag/strainer and into the storage bottle, use a funnel if needed. You may need to squeeze the almond milk out of the nut milk bag.
- Spice it up! You can customize your homemade almond milk by adding your choice of sweetener (honey, coconut sugar, organic sugar) or flavorings (vanilla beans, vanilla extract, cinnamon, nutmeg). Or just enjoy it plain!
- Use the pulp. The leftover almond meal can be added to your foods! This is the same almond meal that you pay $9 for in the baking aisle! Use it in muffins, oatmeal, banana breads. You can even dry it in the oven for a bit and store it for later. It doesn’t end up as fine almond flour, but it is still valuable so don’t toss it!
- Make what you’re going to use. I soaked about ½ cup of almonds and ended up with about 1 cup of almond milk. This will only last about 2 days in the fridge. Although making a large batch is handy, the short shelf life means you need to only make what you’re going to use over the next day or so.
- Tweek it. Next time, add more/less water for a thicker or thinner milk. This method works for ALL kinds of raw (must be raw) nuts. Try a cashew milk, pecan milk, hazelnut milk...get creative!
Created by SouthernSavers.com
Notes: Can’t use your soaked almonds in time? No problem. Drain and refresh the soaking water, changing it at least every 12 hours. Refrigerate it and use when you can, or go for sprouted almonds! By day 2-3, the almonds will begin sprouting. This is great! Sprouted almond milk is even better for you and easier to digest.
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