Recently I bought a large amount of almonds. I decided to make my own almond milk and see how my family likes it. Now it’s our new favourite non-dairy milk and I make a batch twice a week. It’s super simple and delicious! It's also high in calcium and nutritious.
All you'll need is clean drinking water and almonds. You can also sweeten your milk with fresh dates, date syrup, maple syrup, honey, or another sweetener of your choice. Vanilla is also a nice yet optional addition. The ratio is:
1 c. almonds
3 c. water
1/2-1 tsp. vanilla
sweetener to taste (if you use fresh dates add 2-3 dates per batch)
2. After soaking, put almonds and filtered water into a blender. Add the dates if you are using them for your sweetener. Since I always soak 2 cups of almonds, I just estimate half of the soaked almonds and then add 3 cups of filtered water to the blender. The two batches will be combined
3. Put a fine mesh strainer (or you can use cheese cloth) over a bowl. Pour the almond mixture in carefully. I usually like to move the almond pulp around a bit or to press it down in order to help the milk strain through. But mostly I just let it sit for several minutes while I keep busy doing other things.
4. When the milk is all strained through you can add any optional
anyway so the exact split of the
almonds does not really matter.
Depending on the size of your blender you may be able to blend all of your almonds with 6 cups of water at once. Blend the mixture until the water looks creamy. However, it's normal to see the small bits of almonds in the water.
vanilla or syrup to sweeten it. I find it to be delicious plain or with those additions as well.
5. I pour it into a glass jug and keep it refrigerated. It lasts between 3-5 days in the fridge. You will find that it separates as it sits in the fridge. Just give it a quick stir before you pour it over your cereal or in your coffee. It's also delicious in oatmeal and great for baking. ENJOY!