Guys, I did it.
I finally crossed over into quasi-hippie territory and made my own almond milk last Saturday, and I’ve made 2 more batches since.
Following this recipe, it yielded 3.5 cups of creamy, vanilla-y, cinnamon-spiked, ice cream-tasting almond milk that took me all of 24 hours to consume in its entirety. While I don’t own a nut milk bag (three words I can’t say in front of the bf without getting a laugh), I did push it through a fine mesh strainer in small batches. The slightly more labor intensive approach (we’re making our own ALMOND MILK here for god sakes, people!) ended up delivering a thicker, creamier ‘milk’ than its totally smooth store bought counterpart. And honestly, it tasted just like (but also better than), this pricey beauty.
Smoothies, cereal, banana ice cream, hovering over the open fridge while your cat screams at you for food. Just a few things made infinitely better with homemade almond milk.
Oh She Glows (linked above) has a great step by step guide. This is how I’ve made my batches:
- soak raw organic almonds over night (or 1 - 2 hours if you just need your damn almond milk already)
- drain and rinse
- add to blender with 3.5 cups filtered water
- toss in 2 dates and one chopped vanilla bean
- BLEND! like, for a while (2 - 3 minutes?)
- slowly pour into your mesh strainer, or your nut milk bag (ha)
- rinse out blender
- pour the strained “milk” back into the blender
- add a sprinkle of sea salt and a dash of cinnamon
- blend on a low speed for a few seconds
- chug your masterpiece, or practice self-control and place it in the fridge for up to 3 days