“…nothing is too much trouble if it turns out the way it should.” ~ Julia Child, My Life in France
Almond Milk is a simple and delicious non-dairy alternative to regular milk. Packed with protein, Vitamin E, potassium and calcium, almonds are known to help lower cholesterol and prevent heart attacks. Adding almond milk to your morning smoothie or cereal is a great way to reap the benefits from the tiny nut.
While store-bought almond milk is great if you are in a pinch, homemade almond milk is super easy to make. It also doesn’t contain any of the preservatives and chemicals that help to prolong shelf life!
To make 4 cups of almond milk, you will need a blender, large bowl, a fine-mesh strainer and:
- 1 cup of raw almonds
- 4 cups of filtered water (plus water for soaking)
- 3 tablespoons maple syrup or honey (optional)
To start, soak almonds in a bowl full of water overnight (approx 12 hours). Make sure that the almonds are covered by at least 1″ of water. If you are impatient (like me), and need your drink in a hurry, you can also cover with boiling water and let almonds sit for 1-2 hours. Strain and rinse the almonds.
Next, place almonds in blender and add 4 cups of filtered water. Blend on high for 1 minute.
You will now have a mixture that is frothy and white with little pieces of nuts floating around. To separate the small chunks, and create a smooth finish for your milk, line your fine-mesh strainer with cheesecloth. I like to double it up so that none of the tiniest pieces flow through. Pour the mixture through the cheesecloth/strainer combo and into a large bowl.
Gently squeeze the cheesecloth to make sure that all the liquid is removed. You will now have a bowl full of creamy almond milk and a handful of fine pulp (which you can discard or save for other recipes).
I find that homemade almond milk has an amazing flavor on it’s own. But if you want to add some extra sweetness, put the fresh milk back to the blender (rinse it out first to remove any leftover nuts pieces) and add 3 tablespoons of maple syrup or honey. Blend for 30 seconds. Transfer to a jar and place in fridge.
Make sure that your jar is airtight and seals properly. I find that a mason jar is best but use what you have available. The almond milk will last 3-5 days in the fridge. You will notice some separation when the liquid sits in the fridge but to not despair. Just shake before serving and enjoy!