For several years now I have been telling students in our healthy eating classes that I would make my own almond milk. That I had heard how easy it was. Somehow I just never gave it a try. However a recipe I wanted to make called for almond pulp left over from making almond milk. So I broke down and did it! Now I am making it regularly to use in hot cocoa, in chia porridge and more.
- 1 cup raw almonds, soaked in water overnight or for 8 hours
- 3 cups filtered water or young coconut water or a combination of the two
That is the basic recipe. Depending on how you plan to use the milk you may want to go further. To take it to the next level add the following ingredients to the blender along with the nuts.
- 2-4 pitted Medjool dates (soak in water if they are hard)
- ½ to 1 whole vanilla bean, chopped (or 1/2-1 tsp vanilla extract or vanilla powder)
- 1/4 tsp cinnamon
- pinch of Himalayan crystal salt
Drain and rinse the nuts. Place them in a high speed blender and blend on high for 60 seconds or so, until there are no chunks of nuts.
Place a nut milk bag or cheese cloth in a large bowl. Pour milk into the bag or cloth. Squeeze the bag or cloth until all the milk is in the bowl and you are left with just the nut pulp in the bag. Save the pulp for other recipes. (You can dehydrate or freeze it if you won't be using it right away.)
Pour milk into a jar with a tight fitting lid. Keep in refrigerator. Shake well before using. Use within 5 days.
I would love to hear your versions, or how you use your fresh nut milk. Leave a comment and share the knowledge.