Homemade Almond Milk is so easy to make you will be amazed. Creamy and delicious. Packed full of vitamins and minerals too. I want a glass right now.
Who would dream that you could make your own milk. I never did when I was younger but you can with very little effort. Homemade Almond Milk is not only one of the most versatile milks but it is also one of the healthiest. My husband just looks at me with wonder sometimes. I don’t tell him how easy it is.
I want to tell you more about it’s nutrients. It has some protein, the fats are unsaturated which makes it healthy for people with heart problems. It even has mega-3 fatty acids. Lots of vitamins (vitamin E) and minerals too. You can tell I really like it!. Oh yeah, it is so delicious.
Homemade Almond Milk
- 1 cup raw almonds buy in bulk if you can, it is much more econimical
- 4 cups water plus 2 cups for soaking
- 1 Tablespoon Maple Syrup
- Fine cheesecloth or a Nut Milk Bag
- Soak the almonds in 2 cups water from 3 hours to overnight so that they will soften a bit.
- You can even let them soak for 2 days but not necessary.
- Drain the almonds and rinse clean in a sieve.
- Put in a blender.
- Cover the almonds with 4 cups water.
- Add the maple syrup.
- Blend on high speed for 2 minutes.
- The almonds and water will now be milky. If you have a blender that is not very high wattage you can blend longer. You should not see any bits of almond.
- If you are using regular cheesecloth - double it up.
- If you are using fine cheesecloth you should be fine.
- I finally bought a couple of Nut Milk Bags because the cheesecloth just never seemed wide enough and I would have to strain the mixture in more batches. If I wasn't slow enough sometimes the mixture would squeeze out the side - so be careful and don't rush. If you use a Nut Milk Bag you are golden.
- Place the Nut Milk Bag or cheesecloth over the strainer.
- Place the strainer over the bowl or measuring cup.
- Pour some of the mixture into your Nut Milk Bag or Cheesecloth.
- Twist the top if using cheesecloth or pull the drawstrings on the Nut Milk Bag.
- Start squeezing the mixture through the mesh. Wringing out all of the liquid. There will be meal leftover in the bag.
- Open the bag and dump the meal that is left in the bag into another container to save. See the note below for ideas on how to use the leftover meal.
- Continue until you are all done.
- I need to do two batches in the Nut Milk Bag.
- Put in a container with a lid because it separates.
- Shake it before serving. So cold, creamy and delicious.
Recipe NotesThis will keep about 4-5 days.
If you want to save the almond meal here are some suggestions. I spread out the meal and bake it in a 200 degree oven for about 2 hours or until it is completely dry.
You can add it to cold or hot cereals. If you blend the dry meal in a blender it essentially turns into almond flour. Then you can use it in any way you would use almond flour.