Almond Milk Recipe
I'm not gonna lie, I was a little skeptical going into this. I like my milk really creamy and for some reason, I thought that could only be accomplished through store bought almond milk.
I stand corrected.
Not only is homemade almond milk just as creamy as I like it to be, the flavor is so much better!
So without further ado, here is the recipe I used, customized from the Kitchnn blog.
What You'll Need:
A blender / food processor
A nut milk back / cheesecloth
3-6 cups of purified Water
1 Cup Raw Organic Almonds (Obviously they don'thaveto be organic but if you don't want to drink chemicals, organic is the way to go! )
The ratio of raw almonds to water is 1:2 for thick and creamy milk, for normal milk, use a 1:4 ratio.
This recipe will produce about 2-4 cups of almond milk! If you want more or less, just double/half the recipe.
Place 1 cup of raw almonds in a bowl and fill the bowl with water until the almonds are fully submerged. Cover the bowl with a towel and place in the refrigerator to soak overnight (or for 8 hours)
When your almonds are done soaking, strain the almonds, discard the water and rinse the almonds well. They should feel a little squishy to the touch.
Place the almonds in your food processor or blender, and add 2 cups of purified water. Start by breaking up the almonds in the blender with quick pulses, and then blend for 2 solid minutes, or until blended completely. It may take longer in a food processor.
Milk the Nuts
Place the nut-milk bag over a large jar and pour the milk into the bag, making sure the milk is draining into the jar.
Squeeze the bag well until all the milk has drained.
Compost the remaining almond pulp!
Store the milk in the refrigerator for up to 3 days.
You can sweeten with maple syrup, agave, or coconut sugar to taste. I prefer it without sweetener!
Happy sipping, friend.