I was on one of my monthly Costco runs when I contemplated whether or not I should buy another three pack of almond milk. There is no beating the price. It is the cheapest you’re going to get and the Silk brand does not have the nasty carrageenan ingredient. However, I thought to myself as I perused the heavenly baked goods that Costco always carries, should I try making my own almond milk for a couple months instead of buying the stuff I always buy?
So many pros and cons. However, the determining factor was that I remembered I had stated you could make almond milk for my chocolate berry smoothie recipe but I never gave any explanation as to how you could do that. So, for the beautiful reader who asked me for a recipe, and for everyone else who thinks it is not worth your time to even consider it let me try to persuade you.
This is my take on almond milk. The recipe can be adjusted and I’ve seen many variations.
What you need: a jar, raw almonds, water, blender, cheesecloth.
Start with 1 cup of almonds and cover them in 2-3 cups of water. I put mine in a glass dish with a plastic lid. I let them sit at least overnight on the counter. I soaked my last batch for 2 days.
Update 5/7/15: Remove the skins! It changes the texture and flavor of the milk. It will be sweeter and creamier without the skins. After soaking your nuts squeeze the almond - the skin should slip off easily. If it doesn't remove easily the almost have likely been pasteurized.
When you’re ready to see some magic - drain the almonds and add them to a blender. Add 1 quart of fresh water. I have also noticed that the longer the almonds soak the creamier the milk will be.
Blend and blend. I used my stick blender so I did not blend as long as I needed to because I was truly afraid I would blow out the tiny motor. Two minutes is a good time to aim for. This should really break up the almonds and create a creamy texture.
Next, strain the milk through the cheesecloth into a container that will hold all the milk.
Don’t forget to squeeze that cheesecloth full of almond meal. There is a lot more milk in there than you may realize. The almond meal can be saved and ground into almond flour or can be used for many other things. Look up Almond Pulp recipes, you’ll be surprised by what you find!
And there you go! Almond milk with no weird additives or preservatives - make sure to keep it in the fridge and drink it within a couple days.
You can also add vanilla extract or dates to the almonds as you blend them to provide some sweetness. I am sure other sweeteners would work too!
In case you haven’t seen the very silly request for your email address at the top right of this blog let me tell you about it! I am launching my newsletter next month so be sure to sign up. You’ll hear from me twice a month. I’ll be sending you food tips--like how to cook beans properly, life tips, and maybe (definitely) a few silly videos! Thrilling! But really, sign up!