How to Make Almond Milk
If you're looking for non-dairy alternatives to milk, almond milk is a great option. It has a similar consistency to dairy milk and contains all of the almonds' natural nutrients, such as calcium, protein and iron. Plus, it easily subs in with cereal, granola, smoothies, and other recipes.
While there are a lot of nut milk options available in grocery stores, almond milk is surprisingly simple to make at home, and can be flavored to your own personal tastes using natural sweeteners and without using added preservatives.
- 1 cup raw, unsalted almonds
- 2 cups water for soaking
- 5 cups water for blending (can use less or more for thicker or thinner milk)
- Soak 1 cup of raw almonds in 2 cups of cool water for at least 5-6 hours, but best overnight.
- Drain and rinse the almonds, and add the almonds to a blender. Add the blending water, and any additional flavorings you'd like (we recommend 1 tsp vanilla, 2 tsp honey or Medjool dates, and a pinch of salt).
- Blend ingredients until creamy and smooth, usually about 2-5 minutes depending on your blender.
- Strain liquid through a nut milk bag, cheese cloth or fine mesh strainer into a large bowl. Squeeze until all the liquid has been extracted. Discard the almond pulp or save to use in recipes like crackers or cookies.
- Transfer almond milk to a sterilized jar or bottle and refrigerate. Use within 4-5 days. You may need to shake the liquid before using as it may separate.
More fun flavoring ideas: cocoa powder, coconut oil or milk, maple syrup, cinnamon & turmeric, and berries!