Homemade Almond Milk
Soak almonds to soften them, pulverize them in a blender with some water, add some flavorings, strain out the pulverized nut solids.
Prep Time4 mins
Cook Time4 mins
Total Time20 mins
- 1 c almonds soaked several hours, to overnight
- 3 c water
- 1/3 c maple syrup sweetening it is optional
- 1 tsp vanilla extract or scrapings of one vanilla bead
- 1 pinch salt
- 1/4 - 1/2 tsp freshly grated nutmeg
Soak the almonds overnight or a few hours. It softens the almonds. You can skip this step, but you probably won't get as much "good" out of the almonds.
Put all the ingredients into a blender and blast until the almonds are in tiny tiny bits 1 - 3 minutes. I blast until the blender contents start to feel a little warm.
Strain the almond bits using an old nylon scarf and a strainer or a nut bag.
Store in glass in your refrigerator. The almond solids will separate and you have to shake or stir it.
Straining the almond solids out and getting the resulting almond milk into a suitable storage container can be a hassle. If you are using the scarf/wire mesh strainer method, have that contraption ready to go, sitting over a large bowl or pitcher. I pour the strained almond milk back into the blender pitcher and fill the storage container from the blender pitcher because my blender pitcher has the "cleanest" pour of anything in my kitchen. It doesn't dribble the way pouring from a bowl does.
Almond milk makes lovely chai tea - heat the milk on the stove top to just about simmering and put in your tea bag, let it steep. Garnish with cinnamon. Perfect for a rainy day and a good book.
Nutrition data is calculated on an estimation of 1/4 cup whole almonds ending up in the final recipe. Reduce the maple syrup to reduce calories.