Thursday, June 28, 2012

Homemade Almond Milk.....Mmm Mmmm Gooood!

Finally.... I made almond milk!  Check..check.....check it out.  =)

If you love coffee as much as I do and need to have almond milk to go along with it (because a morning without it is just not the same) then you rock, I get it.  I obviously ran out of almond milk that afternoon and couldn't make it to the store (TJ's - best store evaaaa) that day because of my hectic schedule (this is the truth, I was super busy) so I said to myself "today's a perfect day to soak those almonds".  Later that evening I had delicious almond milk.

Alright, enough chit chat. . . .here's how you can make it.

It's actually a fairly easy process.  You'll need:

  • Blender
  • Metal strainer
  • cheese cloth (I did not use but will the next go-around)
  • 1 1/2 cups raw almonds
  • 4 cups water
  • 1 tsp vanilla extract

optional: 1 1/2  tbsp honey or maple syrup, dash of cinnamon.

To start, soak the almonds.  Cover with water and soak for 8-12 hours.  This softens them and makes them easier to blend.

After you've been so patiently waiting, strain the water and add the soaked almonds to your blender.  

Add the water**(see note below) and blend for about 1-2 minutes.  

Add the vanilla extract as well as any other ingredients desired and blend for another minute until completely smooth and frothy. 

Give the almond milk a taste and adjust if needed with vanilla, honey and or cinnamon.  
Next, grab your strainer and a bowl.  Pour the almond milk through the strainer in batches, depending on the size of your bowl and strainer.  You can't really see my bowl in the pic but it's there. 

Use your clean hands or spoon/spatula to press down on the almond solids to help the almond milk through. 

You'll be left with almond meal in your strainer.  Save this and use for baking or in other recipes.  I add to my oatmeal and berries for breakfast. 

Finally, pour almond milk in a container to refrigerate and enjoy! 

**after doing this I would recommend starting with 1 1/2 cups water, blend and then add the remaining 2 1/2 with the vanilla. 

Also, some recipes call for several layers of cheesecloth to use inside the strainer.  This prevents the almond solids from sneaking through the strainer.  Suggested but not necessary. 

So overall a success.  Next I think I'll give cashews a try.  


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