The first time I made almond milk, I wondered why it took me so long to get around to just doing it. There is no comparison between the taste of true homemade almond milk and the watered down versions with additives at the store. I love the pure whiteness and creamy taste of homemade almond milk, and it sure makes my smoothies taste so much better.
Making almond milk in the blender
There’s something so beautiful about the process of making this gorgeous milk. It just makes me want to eat clean and worship natural foods. Besides a blender, the only other tool you’ll need (although you can improvise) is a fine mesh nut milk bag. You can buy them online for a few dollars. I paid around $17 for mine at Living Synergy – worth every cent. Sure you can try using tea towels or make your own bag, but just buying a good quality one is so much quicker and easier – especially for people like me who can’t sew.
The only extra’s I have added to my almond milk is a bit of vanilla extract and a little pure maple syrup to make it even better. This is the best way to make it if you plan to drink it on its own. Otherwise you can just make it with almonds and filtered water, or add your own little extras, such as sweetening it with dates or honey instead of maple syrup. If you want a creamier thicker milk you can just reduce the quantity of water you add.
After straining the milk, the leftover brown bits are the pulp, otherwise known as almond meal once it is dried out. You can use it in other recipes that call for almond meal. Once you add homemade almond milk to your smoothies, I can tell you from experience, it is very difficult to go back to the watery store brought milk.
- 1 cup natural raw almonds
- 4 cups filtered pure water
- 1 teaspoon vanilla extract
- 4 teaspoons pure natural maple syrup
- Soak the almonds overnight or for the whole day
- Drain, rinse well and toss water and nuts into the blender (I use a Phillips one which works great)
- Blend until as smooth as possible
- Strain the milk through a nut milk bag and squeeze all liquid out
- Place the strained milk back in the blender
- Add vanilla extract and maple syrup
- Blend for five seconds.
- Serve or store in fridge for a few days
Use it to make shakes and smoothies
Use it in recipes to replace milk where appropriate to do so
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