Homemade Almond Milk
Makes about 3 cups
Prep time: 30 min | Ready time: 30-40 minutes
If you ever taste some really fresh homemade almond milk, we bet you will be inspired, as we were, to keep it in your fridge at all times. It’s simple to prepare and offers a healthy substitute for milk. Soaking the almonds overnight is ideal for better digestion and vitamin absorption, but a handful of hours will suffice. We have certainly skipped this step when in a pinch.
We use almond milk for our breakfast cereal in the am, for tea, coffee, and in an array of smoothies. Sometimes we just drink it right out of the mason jar cuz it’s flat delish!
1 cup raw (not pasteurized) almonds,
enough filtered water to cover almonds for soaking
3 cups filtered water
generous pinch sea salt
2-3 Medjool dates
2 teaspoons Bourbon vanilla extract
dash of ground cinnamon, optional
Place the almonds in a glass bowl and cover with filtered water by an inch or so. Set aside for 6-12 hours. Strain. Add almonds to high-speed blender with 3 cups filtered water and remaining ingredients. Blend on high speed for about 2 minutes. For the most voluptuous almond milk, let the blended mixture sit for 15-20 minutes before straining through a nut-milk bag or a fine sieve-strainer.
You can save the almond meal for your chickens, your compost, or put it in the freezer for RAW cookies and cakes. Season the milk with more salt, cinnamon, and vanilla as you like. Refrigerate.
Almond milk lasts about 3-5 days.