Homemade Almond Milk
Homemade almond milk is super simple to make, just think 1 day ahead to soak the almonds. You can add sweetener if you wish, but it’s not necessary. You could also add different spices for flavoring such as nutmeg, cocoa powder, or spices for chai flavoring. So far I’ve only used it in a muesli type dish, but it adds a wonderful, slightly nutty flavor and is a nice change from milk, or for those you cannot have milk and nice alternative.
Prep Time: 10 minutes + overnight for soaking
Makes: About 3 cups
1 cup whole, shelled raw almonds
3 – 3 ½ cups filtered water, plus water for soaking
¼ teaspoon cinnamon
⅛ fine sea salt
½ teaspoon vanilla extract
¼ cup honey or pure maple syrup (optional)
Blender, fine mesh sieve, cheese cloth (optional)
Rinse 1 cup of whole raw almonds. Place them in a large bowl and cover with water. Soak overnight or 8-12 hours.
The next day, drain and rinse the almonds. Place them in a blender. Add 2 cups of filtered water, ¼ teaspoon ground cinnamon, ⅛ teaspoon fine sea salt, ½ teaspoon vanilla extract, and if you would like it sweetened ¼ cup of honey to the blender.
Blend on high speed for 2-4 minutes.
Strain if you wish, but it’s not necessary. It will be a bit thick and grainy if you do not strain it, but if you are using it for adding to hot or cold cereals or smoothies you won’t really notice.
Store your almond milk in a glass container for 5 or so days in the refrigerator. Stir or shake before serving.