Homemade Almond Milk

I’m a big fan of alternative milk options.  Whether it’s an almond milk latte or coconut milk in my cereal, I have my go-to options when I feel like consuming a little less dairy.   But something my dad said about my ‘healthy’ non-milk cartons the other day stuck with me: “You spend all this time eating organically and talking about natural food, but have you looked at the ingredients in your almond milk?  There are a lot of preservatives and chemicals in there.  You’re probably better off just drinking regular milk.”

He was right about the surprisingly unnatural ingredient list.  This comment was enough to prod me to finally try to make my own almond milk – and I’m happy to report it is super easy and way more delicious than what you pick up at the grocery store!

The ingredients you need are simple:

1 ½ cups raw and unsalted almonds

Filtered water

Honey, Vanilla or Cinnamon for flavor (optional)

Soak the almonds in water for 10-12 hours.  I typically prepare the almonds before I go to bed.  This helps make them softer and easier to blend.

After the soaking is complete, drain the almonds and combine them and 4 cups of filtered water in a blender.  Blend for about 2-3 minutes.

Strain the almond milk into a bowl.  You can use a very fine wire mesh or cheesecloth.  Press down on the pulp to get all the extra liquid out.

If you want, cut a fresh vanilla bean in half and scoop out the vanilla directly into the bowl.  This is also the time to add honey or some other sweetener.  Mix together and pour into a storage container (I like to use canning jars).  The almond milk will keep for 4-7 days in the refrigerator.  Shake before using.


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