I recently began making my own almond milk. I’m now officially addicted to this delicious, homemade milk made from almonds. We drink it plain, pour it over cereal, and use it for cooking. It’s much more satisfying than store-bought almond mlik from a box and is very easy to make. I make it every two days so that it’s always fresh and available on hand when I need it.
Almond Milk Recipe
1 cup almonds (organic if possible)
Fine mesh strainer or cheese cloth
1. Soak the almonds in a small dish of water for several hours. I usually just throw mine in a bowl of water and leave the bowl in the fridge overnight.
2. Once the almonds are soaked, the skins will easily come off by squeezing the almonds between your fingers. Peel all of the almonds.
3. Put the almonds into a blender and fill with water. How much water is up to you. More water will make for thinner milk, less water will render thicker milk. In my experimentation with this I found that about 1 cup of almonds to one full blender of water was the right ratio for me.
4. Put the lid on tightly. Blend for a few minutes, until the almonds are fully pulverized and the milk looks frothy.
5. Place a large bowl in the sink and strain the mixture through a fine mesh strainer or a cheese cloth. You can save the almond pulp for other recipes; I like to stir it into pasta dishes, use it as a whip cream alternative on top of pancakes, or even stir it into guacamole.
Once the almond milk is strained, pour the milk into a pitcher with a cover to keep in the fridge.
6. Pour into a glass and enjoy!