Homemade Almond Milk
Homemade almond milk is healthy, delicious, and inexpensive than store-bought brands.
Equipment
- Blender
- Strainer or cheesecloth
- Large bowl
- Airtight glass bottle or pitcher
Ingredients
- 1 cups raw almonds
- 2 cups filtered water for soaking
- 4 cups filtered water for blending
- 1 pinch pinch sea salt optional
- 1/2 teaspoon vanilla extract optional
- 2 tablespoons monk fruit, honey, stevia, maple syrup or 2 dates, as a sweetener optional
Instructions
- Soak the raw almonds (don’t use roasted or salted almonds) in a bowl with a lid on preferably overnight (12 hours) or for a minimum of 4-6 hours. The more it is soaked, the creamier the milk will be.
- After it soaks, drain it, and rinse it.
- In a blender add the soaked almonds, filtered water, vanilla, and sweetener.
- Blend it on high for 2-3 minutes.
- Use a strainer or cheesecloth and strain the almond into a bowl. Then pour the almond milk into an airtight glass container and store it in the fridge.
Notes
How to store almond milk: Almond milk can be stored in a fridge for 3-4 days. The milk can naturally separate in the glass after it is stored. Shake it well before using it.
Flavor options: To add flavor and spice up a little, you can add ½ a cup of strawberry to make strawberry almond milk or you can also add your choice of berries. For chocolate flavor, add 1-2 tablespoons of cocoa powder.
What to do with the almond pulp? Do not waste the almond pulp after you make the milk. The pulp can be used as almond flour. First, put the pulp on a cookie sheet and dry it in the oven on lowest heat. Then, grind it in a food processor or a blender. It can also be used in making homemade granola after it is dried in the oven. Or you can directly store it in the fridge and use it in smoothies.