Homemade almond milk. Is there anything better?
The correct answer is yes. Chocolate. But other than chocolate? NOPE!
And guess what? Homemade almond milk is one of the easiest things you can make yourself! No more processed milk from the store, for you. Yippie!
First, start off with a bowl of delicious, plump almonds. To get them nice and plump like this, soak them in water overnight, or at least 8 hours.
Soaking your almonds allows you to get the almond milk smoother. Plus, soaked almonds are easier to digest! So go get soaking!
Add your soaked nuts to a blender with 4 cups of filtered water. Blend for about 3 minutes, or until smooth, and white, and creamy, and omgosh so good.
Like this. Pretty, right? Yes – milk can be pretty. Especially this almond milk.
See how well the blender was able to do with the soaked almonds?
Although the mixture is smooth, you still want to pour the milk through a nut milk bag to remove any sediment. I use this one that I bought off Amazon for under $10. Worth. Every. Penny.
Squeeze, squeeze, and squeeze some more, until no more milk is seeping through the bag. Set aside the almond pulp that is left inside the bag (refrigerate and use in smoothies or dry it out in the oven to make almond flour).
Add the milk back to the blender and add the agave, vanilla and cinnamon. Blend for another minute or so.
Ta-da! Homemade almond milk in minutes (not including soaking time)! I told you it was easy. Pour into a large air-tight jar and refrigerate for up to 5 days.
And in case you were wondering – YES, it is delicious. I like it 1000x more than the store-bought stuff.
Next up on my list – homemade chocolate almond milk!
- 1 cup raw almonds, soaked for at least 8 hours
- 4 cups filtered water
- 1 tbsp agave
- ½ tsp vanilla
- ¼ tsp cinnamon
- ¼ tsp salt
- Drain and rinse your almonds, then add to a blender with 4 cups of water.
- Blend for about 3 minutes, or until smooth.
- Over a large bowl, place a nut milk bag, and then pour the almond & water mixture through the nut milk bag.
- Gently squeeze the bottom of the nut milk bag, releasing the almond milk into the bowl. Keep doing this until all of the milk has been released and you are left with a big lump of almond pulp in the bag (set that aside and use in smoothies or dry it out in the oven to make almond flour).
- Rinse out your blender and blender lid, and add the almond milk back into the blender, along with the agave, vanilla and cinnamon. Blend again for another minute or so.
- Pour almond milk into a large glass jar and refrigerate for up to 5 days.
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