Prep Time: 5 minutes
Cook Time: 15 minutes
Homemade almond milk is a creamy, flavorful alternative to dairy milk. Drink it straight up, pour it in cereal, serve it with cookies, cakes, slices or simply use it in any recipe that calls for milk. Plus, its delicate, nutty taste is well-suited to coffee, tea, and smoothies. While almond milk is easily available in grocery stores, it isn’t as fresh as homemade milk. It’s filled with sugar, chemicals, preservatives and other iffy ingredients.
Homemade almond milk, on the other hand, is a complete package of proteins, healthful fats, vitamins and minerals, and deliciousness. Moreover, it is incredibly easy to make and affordable. Follow the recipe and if you want you can swap hazelnut or cashew nut for almonds in the recipe.
What You Need:
- 1 cup whole raw, organic almonds
- 2 cups cold water, plus more for soaking
- Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste, optional
- Measuring cup
- Blender or food processor
- A nut milk bag or a piece of clean muslin
Soak a cup of raw almonds in the cold water for about 8 hours or longer at the room temperature. Drain the almonds from the soaking water and rinse them in cold water. For richer, creamier, naturally sweeter milk, rinse them every 8 to 12 hours for next two days. This process is optional, but this step will help to release extra nutrients and natural sugars from the almonds. When you are ready to make the milk, rinse the almonds in filter water.
Place the almonds in your blender or food processor along with 2 cups of filter water. Pulse a few times to break up the almonds into small pieces and then blend continuously until very smooth. During blending process, pause in between to scrape down the sides as needed. This process will take about two minutes in your blender, but twice as long in your food processor.
To strain, place a nut milk bag over a large bowl and pour the blended almonds into the bag. With clean hands, lift the bag and gently twist the top of the bag to extract as much milk as possible. You will get 2 cups of milk. Once you are done getting milk out of your puree, pour the milk into a glass jar or bottle and refrigerate it. You can either use it immediately or store it in a refrigerator for about two days. Remember to shake well before using it.
4. Add Some Flavour:
The best part about homemade almond milk is that it tastes good on its own. However, if you are getting bored with the regular flavour of almond milk, then let’s add some yummy, exciting flavours to it. Here are a few ideas:
Vanilla, chocolate, and strawberry are classic milk flavours. All three of these flavours offer delicious, lingering taste to almond milk. Also, check out almond milk flavoured with vanilla beans and dates. The blend of these ingredients tastes luscious, but its flavour only sings when you add a pinch of cinnamon and salt to it. Another twist to regular almond milk is adding coconut water to it. You can also spice up your almond milk by adding ¼ teaspoon of ground nutmeg, cinnamon, pumpkin pie spice mixture before blending. You can simply sweeten the finished milk with a little honey, maple syrup, stevia powder or other natural sweeteners that you like. Almond milk, in any flavour, can also be added to tea or coffee, just like normal milk. So, try these crazy, unique flavours and cheer up your taste buds naturally!
5. Let Nothing Go To Waste:
Once you strain out the leftover almond pulp, don’t throw it in the trash. The leftover pulp is still healthy, and there are a lot of delicious things to make with it. You can add it to smoothies, oatmeal, and cookie or muffin batter as it is. You can also spread the almond pulp on a baking sheet and dehydrate it in a low oven until completely dry (2 to 3 hours). Put dry almond meal into a processor to make almond flour and use it in recipes in place of flour. If you are planning to use this dry almond meal within a week, then store it in an airtight jar. Otherwise, freeze the almond meal in a sealed container until ready to use.