This is my latest “addiction”. Fresh almond milk is the perfect substitute for dairy, and is a delicious addition to your morning coffee, hot tea, and smoothies.
For a cozy warm beverage, add vanilla, cinammon, and/or tumeric and lightly froth.
Homemade Almond Milk Recipe
1. Raw Almonds (1 cup)
Measure 1 cup of non-salted raw almonds. Soak the almonds overnight to soften the nuts before blending.
For a smoother and sweeter taste, peel the almonds before blending. (A chef friend from India told me it was an Indian custom for her family to remove the almond shells when cooking. It’s easier to digest without the shell). Note: it is not necessary to peel the almonds first.
How to peel almonds: Soak a cup of raw almonds over night. Cover and store in the refrigerator. This will loosen the skin of the almond so that you can remove it.
If you need to speed the process, soak the almonds in warm water for 5 minutes. Rinse, strain, then soak the almond in warm water for another 5 to 10 minutes. Once the almonds are soft, the almond skin should easily peel off of the almonds
2. Heavy Duty Blender.
For blending nuts, it’s useful to have a heavy duty blender. This Vitamix 5200 blender is worth every penny. If you are cultivating a heathy lifestyle and would like to prepare homemade nut milks, soups, sauces, fruit and veggie smoothies, it’s worth it.
Mix 1 cup of almonds (peeled or not peeled) with 3.5 cups of water. Filtered of course! (for thicker milk, use less water, thinner, use more water).
Blend for 2 minutes.
3. Cheese Cloth
Strain the almond milk through a cheese cloth, to remove any grittiness from the milk.
Strain directly into a large glass pitcher or bowl with spout, then pour into glass jars for storage. Squeeze the excess from the cheese cloth, and you will be left with the grinds of the almonds. Discard or cover and store for a day or two to add to smoothies.
A strainer works as a substitute to cheese cloth, though the texture may be a bit gritty. I like to put the strainer between the cheese cloth and the bowl for double duty.
Pour into a glass jar and seal. Good for 2 to 3 days.
Optional add-ons: cinnamon, vanilla bean, and/or honey to sweeten.
Raw Honey Honey is a natural perservative and a good way to keep your almond milk fresh.
For natural added flavorings, add a dash of Cinnamon. Fresh vanilla bean (cut a 1 inch sliver from the vanilla bean and scrape the inside of the shell into your milk)
or use a dash of vanilla extract. You can add other items to sweeten, like sugar-in-the raw, tumeric or other spices.
Store in glass jars, I use these 16 oz Ball jars with these lids.
- blender, VitaMixer
- 1 cup raw almonds
- 3 cups filtered water
- Soak one cup of unsalted, raw almonds overnight
- Drain the almonds after soaking, and add 3 cups filtered water.
- Blend the almonds and water for 2 minutes.
- Strain the mixture using a cheese cloth. If you don't have a cheese cloth, you can use a strainer.
- Add honey to sweeten. The honey is a natural perservative
- Add additional spices, such as cinnamon or vanilla.
- Save the almond milk in mason jars. Good for 2 to 3 days.
Enjoy for 2 to 3 days while fresh.
Make your own nut milk as alternative to dairy. Enjoy daily as a delicious addition to your morning cereal, coffee, hot tea and smoothies. For a cozy warm beverage, add vanilla, cinnamon and/or tumeric and lightly froth.
Comment below on variations or flavors you may have to this recipe. We would love to hear from you!
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