I have wanted to make homemade almond milk for a while now and finally took the leap a few weeks ago. I have since made several batches and while I am still practicing with the amount of water used, flavorings, and the processing method, overall I am pleasantly satisfied with the results!
I love my coconut milk smoothies but wanted to change things up a bit and all of the store bought almond milk I have found seems to have a few more ingredients and additives that I am not interested in. The method below is just filtered water and almonds along with spices or flavorings of your choice.
After reading that soaked and sprouted nuts and seeds are better for you (you can read about the reasoning behind this here, and here) I soaked my raw almonds for 24 hours before using them in the almond milk.
Homemade Almond Milk
You will need the following
- 1 Cup of Soaked Almonds, rinsed and drained (Almonds were soaked for 24 hours in 4 cups of water and then drained, rinsed, and drained again)
- 3-4 Cups of Filtered Water (Less water equals a richer and creamier milk)
- Metal Strainer, Cheesecloth, or Nut Bag
- Containers for storing finished product
- Vanilla Extract
- Ground Cardamon
- Maple Syrup
|Soaked almonds prior to draining and rinsing|
|Almonds with and without skins|
|Metal Strainer and Mason Jar|
|Almond Meal by-product emptied from strainer|
|Final Product-Rich and Frothy Almond Milk|