This week, I discovered that homemade almond milk is about 11,000 times better than the store-bought version and I am here to share my almond milk recipe with you!
Now, I know there are plenty of ways to make homemade almond milk. You can make it very plain with just almonds and water, but I like to “spice it up” a little, and added some vanilla, cinnamon, a pinch of salt and some dates for sweetness. I think when I make this closer to the holidays, I’ll add a pinch of nutmeg and cardamom like I do with my single serving of hot chocolate to make it taste more like Christmas.
We had a family dinner the day I made this and had a blind taste. The homemade almond milk was hands-down the favorite, with my husband even gagging over the store-bought variety. Dramatic much? It’s flavorful and rich and creamy and frothy and actually has the incredible taste of… get this…. almonds! The store bought version (which I’ve never really minded), just kind of tasted like almond trash by comparison.
Here’s how it goes down if you want to make your own: buy good quality raw almonds and cover 1 cup of almonds in filtered water and a pinch of salt to soak overnight for 12-24 hours. This softens them up a bit and you’ll find that they expand a lose their wrinkles. Strain out that water and place the almonds in your blender along with 4 cups of filtered water, a dash of cinnamon, a teaspoon of vanilla extract, a pinch of sea salt and about 4 large dates. Blend on high for a few minutes- you want to get this mixture nice and smooth!
This next part is the trickiest bit, but there are a few ways to do this. I went ahead and bought a cheesecloth– I’ll probably get 4 good portions out of it. Cheesecloths can be reused, but I just use one portion and have to empty and rinse it a few times. Your best bet is a Nut Bag (ha! I know) which has a lot of uses and can be used again and again. I think I’ll be getting one of these soon, if nothing else so I can joke about holding my Nut Bag (sorry mom… and everyone else reading this.)
If you’re using a cheesecloth like I did, I just folded it over itself a few times and put it directly over the mouth of a mason jar, strained a little bit of almond milk through it and would squeeze the excess into the jar and empty the pulp out after every few pours. You can save the almond pulp as well and toast it in the oven for almond flour, granola, cereal, etc., but I haven’t tried that yet- I think I will next time and just hope that this isn’t a redo of that time I made those awful juicer pulp muffins (you can read about that in my bio if you have no idea what I’m talking about).
A few words on variations- I’ve found a few almond milk recipes that insist that you must use a vanilla bean and I haven’t tried that yet, but you better believe I’m going to next time I get my hands on some! If you like the flavor a little more vanilla-y, you can do 2 teaspoons of vanilla extract. If you want it to be sweeter, add some more dates. If you want it very very plain, omit everything. Use a little less water (like 3.5 cups) for a thicker almond milk and a little more (about 5 cups) for a thinner almond milk.
Let me know what you think in the comments!