I love almond milk, I have it everyday, several times a day. I get my days started with almond milk. Almond milk in my coffee, almond milk in my oatmeal, almond milk in my cereal. So why not try and make my own? I don’t know why it took me so long to finally make my own almond milk, even though it was time consuming, I was thrilled with the finished product.
The fact that I knew every single ingredient that was going into making this (almonds, water and dates) made me feel even better about making it. You can try almond milk with anything, I love blending it with my espresso in the mornings, and also enjoying it with my almond cake for a delicious mid afternoon snack. How do you enjoy your almond milk?
Homemade Almond MilkIngredients
1 cup of raw almonds
4 cups of water
3 Pitted dates
- Soak the almonds overnight or up to 2 days. Place the almonds and water in a medium sized bowl. Let stand, uncovered, overnight for up to 2 days. (The longer the almonds soak, the creamier the almond milk.)
- Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water.
- Combine the almonds, dates and new water in a blender.
- Blend at high speed for 2 minutes. Pulse the blender a few times to break up the almonds, and dates. The almonds will be broken down into a very fine meal and the water should be white.
- Strain the almonds with a fine mesh sieve over a cup. Pour the almond mixture into the strainer.
- Press all the almond milk from the almond meal. Repeat until you have extracted all of the milk form the almond meal. You should get about 2 cups of almond milk.
- Refrigerate almond milk. Store the almond milk in sealed containers such as mason jars and refrigerate for up to 5 days.