Can I just say homemade almond milk is like a dream! There is something about the taste and texture that beats any store-bought brand I’ve ever had. The taste reminded me of the almond milk I had in Italy. Incredibly flavorful, and fresh. Maybe I’m a little biased but Italians tend to get it right when it comes to food.
I’ve always used store-bought almond milk because of the convenience. Over the holidays, I had some leftover raw almonds from baking and decided to take a crack at making my own. Let me just say it’s way easier than I thought, not time-consuming at all, and will make your coffee taste better than ever.
The ingredient list is simple. The only odd item you might need to order is a nut milk filter. I didn’t actually have one on hand at the time I was making this recipe so I just used a thin linen dinner napkin to drain and it worked fine. BTW, I think I deserve points for resourcefulness.
I’ve played around with the ingredients a bit and here is the recipe I use.
Almond Milk Ingredients:
- 1 cup raw almonds (soaked in hot water covered for 1 hour)
- 4 cups water (filtered)
- 3-4 pitted dates (I prefer to remove the pit myself from Medjool dates)
- ½ teaspoon cinnamon (optional)
- Blend in a high-powered blender until smooth
- Nut milk filter or I used a thin linen dinner napkin to drain mine
- Soak the almonds. I prefer the fast and easy way to soak nuts by bringing water to a boil (enough to cover the almonds) and turning the water off completely once it is boiling. Add nuts and cover pot for 1 hour. It’s that simple.
- Use a high-powered blender (I prefer the Vitamix) and blend all of the ingredients on high for 1-2 minutes (almonds, water, dates, cinnamon)
- Place your nut milk filter over a large bowl, pour in the combined ingredients, and gently drain the liquid out into the bowl. If you are using a large linen napkin as I did, drape the napkin over the bowl, slowly pour the liquid into the center of the napkin, and fold the sides up to form a bag. Gently squeeze the liquid trying not to lose any.
- Toss out the leftover almond meal or use it for baking
- Bottle and refrigerate your homemade almond milk (a large mason jar works well)
It’s best to use within a week.