How to Make Almond Milk
While I love the convenience of store-bought almond milk, sometimes it’s fun to make it yourself! This recipe allows you to control the amount of sweetness and infuse flavors, as well as play around with the thickness. It’s my go-to when I’m craving homemade dairy-free milk.
Unsweetened Almond Milk:
- 1 cup raw almonds, soaked for 12 hours
- 3 cups filtered water
- Pinch of salt
Sweetened Almond Milk (unsweetened milk, plus below):
- 1 teaspoon natural vanilla extract 3 to 6 pitted dates,
- 2 to 3 tablespoons pure maple syrup, or other sweetener
- 1 tablespoon coconut oil
Chocolate Almond Milk (sweetened milk, plus below):
- 2 tablespoons cacao powder, plus more to taste
- To soak the almonds, place the nuts in a glass or ceramic bowl or large glass jar, and cover with water. Add 1 teaspoon salt and splash of apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours.
- Drain, and discard the soaking liquid. Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors.
- Throw the rinsed almonds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. Use whole milk to maximize nutrition.
- To strain, place a nut milk bag or coffee sock. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the almond pulp aside. You can dehydrate this for use in smoothies or to make crusts.
- Rinse your blender container, and pour the strained milk back in. Add the vanilla, sweetener, and any flavourings, and blast again, until smooth and creamy.
- Store the milk in a sealed container in the fridge. This will keep for 2 to 3 days in a very cold fridge.