So I’ve mentioned before that I have a serious love affair with Whole Foods Market brand almond milk (see Mango and Coconut Chia Seed Pudding). I add it to pretty much anything that would require normal milk: coffee, cereal, oatmeal, smoothies and more, which means that I usually go through about two cartons per week.
This stuff is so ridiculously creamy and delicious, so I thought I should try to make it on my own. While the thought of making your own milk might seem intimidating or tedious, as long as you have a blender and strainer of some sort, you’re good to go.
The key to making good almond milk is the ratio between water and nuts. The less water you add, the richer the milk will be. I like that I can control the viscosity, sweetness and flavor with the addition of fun add-ins.
Prep Time: 5 minutes
Active Time: 10 Minutes
Total Time: 15 minutes
Servings: Two 8 oz. servings
1 cup raw almonds (blanched are preferable)
2 cups water
Agave nectar, honey, *Medjool dates or other sweetener
Add ins: cinnamon, vanilla**, almond extract, cocoa powder etc.
*Medjool dates are known for their large size and sweetness. When blended with the almonds, they create a nice sweet factor that doesn’t taste artificial.
**For a fun spin, scrape the seeds of one vanilla bean into your milk after straining it. Add the bean pod to the jar with your finished almond milk and steep for 12 hours or overnight to enhance the vanilla flavor.
1. Place almonds and water in a jar to soak over night. Use enough water so that the almonds are completely covered.
2. Refrigerate over night (ideally between 12-24 hours).
3. Drain and rinse the almonds.
4. Add the soaked almonds to the blender with enough water to cover the almonds.
5. Blend on high speed until the mixture is smooth and foamy.
6. Pour the mixture through a fine mesh sieve, cheese cloth or a nut milk bag over a large bowl or pitcher. Squeeze firmly to get out as much liquid as you can.
7. Add sweetener like agave nectar or Medjool dates.
8. Add any other desired flavors like cinnamon or vanilla.
9. Store in an airtight container for 1-2 weeks (use your judgment here).