Homemade Almond Milk

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This is one of the easiest recipes I’ve tested and I had lots of requests to share so I hope you enjoy it.

From time to time, I’ll research and test other ways to make foods and look for ways to change an ingredient. Well, after researching online a bit, I tested this recipe yesterday, (adapted from Tasty Kitchen) and my family and I loved it!

I never realized how easy it was to make and  it only uses just a few ingredients: almonds, water (the recipe I found online stated filtered water but we have a high-end  well system so I’m not too worried), vanilla and honey. It’s that simple. Of course you’ll need a blender for mixing too.

First, you’ll need to soak the almond in water for 6 hours or overnight. I chose overnight and they came out nice and plump and  this will soften them and make it easier to extract the flavor from them once they are blended. At this point, you could remove the skins but I chose to leave them on. Nothing goes to waste in our house. 🙂

Another option, I read about is using blanched almonds without the skin for a very pure color. But I don’t mind a little beige color because I know what ingredients are being used in my almond milk.

Once you start blending a nice head of  foam will form (sorry, no pic) and that’s when you can stop the blender and add the flavorings. I added vanilla to only half the batch along with a little bit of honey. You could skip adding the vanilla and honey all together and add ingredients like cocoa powder, chocolate syrup, maple syrup, cinnamon, and so many other things. (These ingredients I’ll test at another time).

You could use cheesecloth and layer it into about four layers but I decided to use a jelly strainer bag. Give it a  quick rinse under cold water and squeeze out the excess. Then drape it over the mouth of a Mason jar or I used my small batter bowl because it tends to get a little messy when the milk starts coming up the jar.  I just poured it into the Mason jar once it was strained. If you want to make it a little easier, you can secure it with a rubber band. Pour in the liquid a little at a time, pressing the excess ground almond that gathers as you go with a silicone spatula or spoon. Keep adding until you’ve pressed in all of the liquid. I needed to squeeze it a little with my hand. (Make sure you wash them first).

You’ll end up with almond pulp (pictured above) that you can dry out in a dehydrator or oven and make almond flour or almond butter (those recipes soon). And you’ve now made homemade almond milk!

 

Homemade Almond Milk Recipe

Ingredients:

  • 1 cup raw almonds, unsalted
  • 4 cups cold water
  • 1 teaspoon vanilla extract (optional)
  • 1 Tablespoon honey (optional)

Directions: 

  1. Soak the raw almonds covered in water for at least 6 hours or overnight, and then drain them.
  2. Pour the almonds into a blender and add the cold water. (Only blend one cup at a time with water).
  3. Blend well. When you see a froth on the top, stop blending.
  4. Add the vanilla and honey. (optional step)
  5. Blend again for another 20-30 seconds.
  6. If using cheesecloth, fold to ensure it is at least 4 layers thick.
  7.  Put the cheesecloth or jelly strainer bag on the top of a small batter bowl or a pitcher and secure it with a big elastic band. Push some of the cheesecloth  or jelly strainer bag down into the batter bowl or pitcher so that it is not tight on top.
  8. Pour the almond mix through the cheesecloth or jelly strainer bag into the small batter bowl or pitcher.
  9. Use a big spoon or silicone spatula to help push the milk through the mass of almond and into the batter bowl, pitcher.
  10. And Wha Lah!!, you now have Almond Milk.

I used an almost full bag of almonds I purchased at Costco which made 10 quart-sized Mason jars; 5 are in the fridge and the other five, I pored into ziploc freezer bags and froze. After reading about freezing almond milk, I decided to give it a try. I’ll let you know what happens when I’m ready to defrost it and drink it. For the almond milk in the fridge, just remember to shake it a little before serving. It will separate. Use on cereal, oatmeal, in your coffee, iced coffee, breakfast shakes or just drink it by itself.

My next test at making homemade milk will be soy milk. Can’t wait!

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About noelskitchen

Noel is a CEO and Mother of 4 who can be found blogging from her home office, who's passionate about family, nutrition, fitness and supporting others reach their health & fitness goals. Noel uses her blog to share about simple, healthy recipes, nutrition tips, walking, workouts and a little sprinkle of life! She created Noel's Kitchen Tips teaching families how to make budget friendly meal and healthy recipes. She's blessed to have the opportunity to be able to teach busy moms and families how to use food and cooking as a means of bringing family meal times back to the table and stay fit.

4 Comments

  1. And how has your experiment with freezing almond milk developed?

  2. What were the results on the freezing of the almond milk?

  3. I wasn’t all that impressed with it to be truthful. Maybe it was because we didn’t use it up right away. The almond milk did separate but freezing doesn’t have an effect on safety or nutritional value of almond milk. The texture remained the same. My personal preference is to use the frozen almond milk for baking prurposes. I prefer it fresh right after making it but will give freezing it another try.

  4. I’ve recently started drinking almond milk, I’m going to have to give this a recipe a try.

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