How To Make Homemade Almond Milk
Making your own nut milk is quick, easy, and actually kinder on your wallet. Not only is it super nutritious being that you know exactly what goes into what you’re consuming, the taste far outweighs anything you’ll find on a shelf. Almonds are great to make your own nut milk with because they are full of Vitamin E (great for your skin) and protein. You wouldn’t even know this was dairy free given how creamy and delicious it is! Use this in place of dairy milk in smoothies, porridge, breakfast, and baking recipes, or just on its own.
2 cups of organic almonds (I usually buy the blanched almonds but you can easily use the ones with the skins on)
5-6 cups of filtered water (depending on how creamy you would like the milk)
pinch of sea salt
Optional add-ins: ½ tsp vanilla extract, ½ tsp cinnamon
You will need: Nut-milk bag, cheesecloth, or muslin cloth
1. Place almonds in a bowl of water to soak overnight. This not only softens the almonds to allow them to blend better but also breaks down the enzymes on the outer skin of nuts for easier digestion.
2. When you’re ready to use, drain and rinse your almonds, then add to a blender with the 6 cups of filtered water and blend until smooth (Note: Depending on the size of your blender, you may want to do this in batches)
3. Place your milk bag (or if using muslin cloth, line a fine mesh strainer with it) over a large bowl and slowly pour the milk through it.
4. Use a spatula to lightly press down the liquid through the cloth and strainer in batches until you’re left with just the pulp in the cloth. Squeeze through the rest of the liquid and set aside the almond pulp.
5. Return the milk to the blender adding in sea salt, vanilla extract, and/or cinnamon and blend again. When finished, add to a sealed jug and keep stored in the fridge to enjoy all week long.