If you're not using almond milk what are you even doing here?
Specifically, homemade almond milk.
Remember when you added Julius Thomas in 2013?
Because it's exactly like that
HOW TO MAKE ALMOND MILK
What I really like about this recipe is that you can control exactly what you put into your almond milk. It's easy to step up the sweetness or leave out the vanilla. Also, this homemade almond milk recipe takes 10 minutes of active time and tastes way better than store-bought almond milk. Also it's way less expensive.
- 1-1/2 cups raw Almonds: I recommend using plain raw almonds. Soak them in 3-5 cups of water in the refrigerator for about 8 hours before you start if you like it a little creamier but not required.
- 3-5 Dates: I recommend sweetening the almond milk with dates, however, you can also use honey and agave nectar. My preference for dates is Medjool dates, but Sukari dates work also. If you find that your dates are tough and dry, you can soak them in water for an hour to soften up a bit. ASIDE - The fiancée says to remove the pits but oops I forgot the first time (it turned out fine.)
- Salt: You need just a pinch to balance things out.
- Optional: You can add some cinnamon, vanilla, or nutmeg if you would like to vary the flavor. You only need a little - per quart, 1 teaspoon of pure vanilla flavoring or extract.
- Water: 4 to 5 cups cold water + additional for soaking.
- Cheesecloth to strain after blending. You could also use a cotton cloth napkin, a clean tea towel, kitchen sack towel, or cotton cloth dinner napkin.
Strain the almond milk into a bowl, then pour into a carafe for fridge storage. NOTE: if you end up doing this a lot then invest in a milk bag for straining.
Instructions
- Put the almonds in a container and cover with a few inches of water. Refrigerate for at least 8 hours, or overnight.
- Drain and rinse the almonds, and place them in your blender. Add 2 cups of the water, the dates, and salt, and blend until smooth. Add 2 more cups of the water and blend until smooth. If it is too rich for your tastes, you can blend in up to 1 cup more water.
- Strain the almond milk through a nut milk bag or a few layers of cheesecloth lining a fine mesh strainer to remove any almond or date pulp. Squeeze to extract all of the almond milk.
Store in an airtight container in the refrigerator for up to 3-5 days. Freeze almond milk in a freezer-friendly container for up to 6 months.
As the almond milk sits, it will settle a bit. Always give it a shake before using. And since it doesn’t have additives, like many store-bought versions, it will have a more rustic taste. Nonetheless it works seamlessly on cereal, in smoothies, and for other recipes.
(You guys with the high end machines may find less need for straining but my 1000 watt blender left a bit of sediment. If I am using it only for smoothies I may not strain, but it you are pouring it over cereal or drinking it you'll probably like it a little smoother/lighter.)
if you want to bookmark the recipe above
"I'm a visual person"
If you don't want to make then follow Flav City's Bobby Parrish guide to brands
if you’re throwing them into a smoothie. It is less wasteful, won’t change the flavor appreciably, and it’s a an extra mini does of greens.
