Creamy, frothy, and oh so delicious!
This homemade almond milk is versatile and great to have on hand for recipes, sweet and savory, as well as just to drink on its own with your favorite dessert. I love almond milk! This homemade version is clean and full of flavor.
Homemade Almond Milk goes great with my Double-Chocolate Zucchini Muffins
There are a couple of ways I make this recipe so I have two kinds of milk on hand. I use the original unsweetened version in recipes for mashed potatoes, sauces, and most of my savory dishes. On the other hand, I make a batch where I add Medjool dates and some vanilla. I use this slightly sweetened almond milk in my pancakes and dessert recipes. I use either when it comes to making smoothies and, when I want a glass of cold milk to go with my yummy sweets, either one will do for me. However, it seems most people like a little sweetness in their glass of almond milk. To me, it’s always best when served cold.
I put the almonds in a glass jar on my counter top in the evening so it reminds me to blend the next morning.
I drain but do not rinse the almonds. Then, I put them in the blender with water on high for about 2 minutes.
After that, I literally squeeze the blended almond mixture through a nut milk bag into a desired container.
I bought my nut milk bag at a local Fresh Thyme food market. The pulp remains in the bag. I have experimented with the pulp by making almond meal and using it in recipes like Herb and Flax Crackers and my favorite Dark Chocolate Vegan Brownies. I’ll share more on that in another recipe.
Once the milk is in the jars, I just tightly cover and keep refrigerated for up to five days. Mmmmm! So good! I hope you enjoy this simple recipe.
Ingredients
- 1 cup of plain almonds
- water to cover
- Optional Ingredients include:
- *3or 4 Medjool dates
- *1 teaspoon vanilla
Instructions
- Place the almonds into a jar or container of choice.
- Fill the jar with water to cover. Leave room for the almonds to expand.
- Keep the almonds in the jar of water for four or more hours. I generally do this overnight.
- Drain but do not rinse the the almonds by placing them in a colander.
- Fill your blender with 5 cups of filtered water.
- Add almonds to the water, cover, and blend for 2 minutes on high.
- Set your nutmilk bag into a desired container for 'catching' the milk and keeping the pulp in the bag.
- Squeeze the bag tightly until you feel you've gotten all the milk out and the pulp is as dry at it can be.
- Continue to do this until you've used all the mixture from your blender.
- Keep the pulp if desired and use in other recipes.
- Cover and store your milk (or mylk) for up to five days in the refrigerator.
- **Note: If you want a lightly sweetened almond milk, add the medjool dates and vanilla when you blend the almonds. It does make a difference! Keep in mind that your pulp will now have those added flavors, so it might determine what kind of recipe you make with the almond meal.
I hope you have fun making your own almond milk. You can add it to your coffee or make your own chocolate milk and hot cocoa with this fresh and delicious milk as well. Bottoms up!
I’m Rosa, and I love discovering the beauty of plant-based eating. Thank you for exploring with me and taking time to read my posts. I am grateful to share my loves with you.
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