Why have I not done this before?! Homemade almond milk is the most delicious thing I’ve ever made in less than 5 minutes. It’s creamy, nourishing, smooth, satisfying, and has that real almond flavour – the one that almond extract tries to replicate and can’t. I will never buy almond milk again. It doesn’t come anywhere near the magnificence of real almond milk – made from just almonds and filtered water. That’s it!
Homemade almond milk is far superior than store-bought in flavour, but also due to the fact that almost all store-bought almond milk brands add thickening agents and additives, such as carrageenan, to their product. The jury is still out as to whether or not some of these ingredients are carcinogenic, but I’m not willing to risk it in the meantime.
A nice bonus of making almond milk is you can make almond meal with the almond pulp that’s leftover. Dry out the pulp by spreading it out on a baking tray and placing it in the oven on the lowest setting for a few hours. Once dry, give it a whirl in the blender until it becomes more powdery. You can use almond meal to make awesome things like these Almond Meal Cookies with Coconut and Chocolate by Sprouted Kitchen
Homemade Almond Milk
1-2 cups of organic almonds
twice as much filtered water
1-2 dates (optional)
Here’s how you do it:
Soak 1-2 cups of organic almonds (I used organic European almonds) for 24 hours (just put them in a bowl, add filtered water until covering the almonds by an inch, and leave it on the counter uncovered).
Put the soaked almonds in a blender, add twice as much filtered water as there are almonds, add 1-2 pitted dates for sweetness and blend until smooth.
Using a nut bag, strain out the almond pulp and then add the milk back to the blender with a few dashes of cinnamon (and sea salt if you wish) and blend again. You can add more water if you like a thinner consistency.
Keep your milk stored in the fridge; it will keep for up to 1 week.