Recipes

Homemade Almond Milk


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They say everything is better when you make it yourself. Whoever they are, they knew what they were talking about when it comes to almond milk. It’s smooth, fresh, creamy and incredibly easy to whip up.

Nut milk is a staple in my refrigerator. Love it. Need it. Can’t get enough of it. But until last year, I had always relied on the grocery store to keep me stocked up. I can honestly say now I don’t know what took me so long to get off my butt and make some.

But enough about me. Let’s talk about you.

Maybe you live dairy-free. Maybe you’re looking to reduce your overall dairy consumption. Maybe you don’t care about any of that and just enjoy delicious things in your life. Whatever the case, maybe you should just keep reading and make yourself some almond milk too.

It’s so simple you only need three ingredients to get started.

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Unsweetened Almond Milk

Ingredients:

  • 1 Cup raw, unsalted almonds
  • 3-4 cups filtered water
  • A pinch of sea salt

Tools for Gettin’er Done:

  • Blender or food processor
  • Fine-mesh straining bag, cheese cloth or a super thin (clean) dish towel
  • Strainer
  • Bowls
  • Measuring cups

Begin by soaking your almonds in water overnight (or possibly up to two days if you put them in your refrigerator and forget about them; either way, the job gets done, so who’s really judging here?). Note, you’re not soaking them in your 3-4 cups of filtered water. Go find thyself some other water. Otherwise, you’re going to feel quite ridiculous when you get to the next step.

The next step: Drain your soaked almonds. (You were warned.) Dump that nasty old water out and proceed to thoroughly rinse the nuts under cool water. The almonds should now resemble an extended family member after a Thanksgiving Day meal: Plumper, rounder and squishy to the touch.

Place the almonds, filtered water, and sea salt into blender or food processor (depending on desired thickness of your milk, you can choose to add more of less of the filtered water). Blend on high for several minutes to completely pulverize almonds until you are left with a smooth, cloudy (dare I say it, milky) liquid.

Now it’s time to grab your straining accessory of choice. I’ve made almond milk both by straining it through cheese cloth and (once, in desperation) a very thin dish towel layered in a strainer. Both get the job done, but after recently purchasing a fine-mesh straining bag I can honestly say that has been the easiest method (it’s also super handy for rinsing grains like quinoa). Whatever you choose, strain your almond milk through into another container, squeezing out any excess milk left in the pulp.

Store your almond milk in an air-tight container in the refrigerator and shake up before each use. It will typically stay fresh for several days.
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If you want to add flavor or sweetness to your almond milk, the sky is the limit with different ingredient combinations. You can throw flavor extracts, sweeteners, or even cocoa powder in when you blend everything together. You can also turn that almond pulp into homemade almond flour.  Just spread the pulp out on a baking sheet and bake at a low temperature until completely dried out. Store it in an air tight container and use it for other recipes!

And if almonds aren’t your cup of tea, guess what? You can totally replicate this same recipe with cashews. Channel your inner Martha Stewart. Go crazy.

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All writing and images copyright © 2016 Rachel Elise Weems Woods

2 thoughts on “Homemade Almond Milk”

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