I always loved the *idea* of homemade almond milk, but for some reason the prospect always struck me as tedious and time-consuming.
Well, I finally made it for the first time this week, and it is ridiculously and almost embarrassingly easy (and oh so much better than its store-bought counterpart!) Because you make it yourself, you have total control of how sweet it is and how it’s flavored.
The only equipment you need is a good blender and something fine to strain your milk in. I used this reusable nut bag, which works great, or you can use a fine mesh strainer, cheese cloth, or even some disposable paint strainer bags.
Here’s what you need:
1 Cup Almonds
3 Cups Water, plus more to soak in
3 Dates, pitted and soaked (or another natural sweetener such as raw honey) – optional
1/8 tsp (or to taste) pure vanilla extract – optional
Put the almonds in a bowl, and cover them with a couple of cups of water. Let them soak in the refrigerator overnight. Drain off the soaking water, rinse the almonds, and add them in your blender along with the 3 cups fresh water and sweetener and flavoring if you choose. Blend it all really well, and then strain. Put the milk in a pitcher or another container that can be covered and refrigerated. Save the pulp that’s leftover in a ziploc bag, and then head to almondpulp.com to find a yummy raw recipe to use it in. (Might I suggest the cinnamon mocha crinkles?)
(photo by roboppy)
