DIY Almond Milk

Homemade almond milk is a healthy and inexpensive alternative to dairy. Time to add this to your weekly routine, it’s easy, quick, and a great way to avoid the additives. Although at times I love the convenience of store-bought almond milk, it is fun to make it on your own. I have never been a big milk drinker and almond milk has me hooked. Making your own gives you the freedom to play with the sweetness, and density of your liking.

You can even use the leftover almond pulp for all kinds of things… smoothies, granola, batter for baked goods. Oh, and you can freeze it too. more to come on this.

RECIPE

Prep time: 12 hours

Total time: 12 hours

Gluten free/ Soy/ Dairy–free

Recipe Type: Beverage

Serves: 18 oz

INGREDIENTS

12-ounce raw unsalted almonds

Filtered water for soaking

24 ounces of filtered water, or enough to fill the top of a blender

Pinch of Himalayan salt

¼ tsp. of cinnamon

Optional: vanilla bean for vanilla flavoring and /OR two dates for sweetness
 

DESIGN:

Cover the almonds in a bowl with filtered water, cover bowl, and then set aside for 12 hours. Drain.

Drain and rinse the almonds. Transfer to a blender. Cover with filtered water to the top about 24 oz. depending on your blender. Blend for 30-40 seconds.

Strain the almond mixture into a bowl or a pitcher using a cheesecloth.

Discard the almond meal or add to a compost pile.

Refrigerate almond milk. Good for 7 days!

Enjoy!