Whenever I explain to someone that I make almond milk, it always piques their interest. I make sure to explain that you have to get the milking kind of almonds. The almonds with the most grooves work the best. Next hold the almond between your thumb and index finger. Squeeze the almond and repeat till you have gone through a cup of almonds.
KIDDING! Alright, all joking aside, you can’t really milk almonds, but it is fun to joke about. Here is the recipe I use.
Step One:
Buy raw almonds. (Make sure they are raw. Read the labels.)
Step Two:
Measure out 1 cup of almonds to soak in water for 24 hours and cover with airtight lid. Almonds can be soaked in water no more than 48 hours.
Step Three:
Drain water and almonds in colander. Rinse with water.
Step Four:
Measure 1 cup of soaked almonds and 2 cups of water. Place almonds and water food processor and puree for 2 minutes.
Step Five:
Strain the mixture over a bowl through a nut bag or Muslin cheese cloth. Squeeze the bag to ensure all liquid is out. Discard the almond pulp in the bag before repeating step four.
Step Six:
Store almond milk in an airtight container for up to a week.Adding a sweetener is optional. Pour milk into blender with vanilla, dates, or other sweetener.
I don’t add sweetener since my daughter only likes it with her cereal. Be aware that this recipe contains no calcium like the milk bought in stores. I recommend looking into a calcium supplement or reading some of the suggestions listed here at eatright.org.
Making almond milk is something my daughter enjoys doing with me. She loves knowing that it’s only her milk.
*Tip: Almond milk will separate in the frig. Make sure to shake well before each use.
Almond Milk Recipe
Ingredients
1 c Raw almonds
4 c Water
Vanilla, dates, Splenda (Optional)
Instructions
- Measure out 1 cup of raw almonds to soak in water for 24 hours and cover with airtight lid. Almonds can be soaked in water no more than 48 hours.
- Drain water and almonds in colander. Rinse with water.
- Measure 1 cup of soaked almonds and 2 cups of water. Place almonds and water food processor and puree for 2 minutes.
- Strain the mixture over a bowl through a nut bag or Muslin cheese cloth. Squeeze the bag to ensure all liquid is out. Discard the almond pulp in the bag before repeating step 3.
- Store almond milk in an airtight container for up to a week.Adding a sweetener is optional. Pour milk into blender with vanilla, dates, or other sweetener.
