Making almond milk at home is actually pretty simple and a surprisingly rewarding process. Here's a step-by-step guide to help you create your own creamy almond milk.
Ingredients:
- 1 cup raw almonds
- 4 cups water (plus more for soaking)
- Sweetener to taste (optional, such as dates, honey, or maple syrup)
- Flavorings (optional, such as vanilla extract or a pinch of salt)
Equipment:
- Blender
- Cheesecloth, or a fine-mesh strainer
- Large bowl
- Airtight container for storage
Instructions:
1. Soak the Almonds:
- Place the raw almonds in a bowl and cover them with water.
- Let them soak overnight or for at least 8-12 hours. This softens the almonds, making them easier to blend and helping to produce a creamier milk.
2. Drain and Rinse:
- After soaking, drain and rinse the almonds thoroughly under cool running water.
3. Blend the Almonds:
- Place the soaked almonds in a blender along with 4 cups of fresh water.
- Blend on high speed for 2-3 minutes until the almonds are finely ground and the mixture is creamy and frothy.
4. Strain the Almond Milk:
- Place a nut milk bag, cheesecloth, or a fine-mesh strainer over a large bowl.
- Pour the almond mixture into the bag or strainer. Allow the liquid to strain through, squeezing and pressing the bag or cheesecloth to extract as much milk as possible. The leftover almond pulp can be saved for other recipes, like smoothies or baking.
5. Sweeten and Flavor (Optional):
- If you want to add sweetener, return the strained almond milk to the blender and add sweetener to taste (such as dates, honey, or maple syrup) and any flavorings (such as vanilla extract).
- Blend again until smooth.
6. Store the Almond Milk:
- Transfer the almond milk to an airtight container and refrigerate.
- Homemade almond milk will typically last 3-4 days in the refrigerator. Shake well before each use, as separation is natural.
Tips:
- Creamier Milk: For a creamier almond milk, use less water (about 3 cups instead of 4).
- Use the Pulp: Don't throw away the leftover almond pulp. It can be used in smoothies, baking, or even as a base for homemade almond flour.
Enjoy!