How to Make Almond Milk – Taste 'N' Dash

Almond milk!  Do you prefer almond, soy or coconut milk these days?  I sure do.  I have always been a huge fan of non dairy milk especially almond milk but not for any particular reason.  I am not lactose intolerant or have any issues with dairy I just like the creamy texture and nutty flavor.  I add almond milk to my coffee, smoothies, oatmeal and cereal, just about anything. 

But lately I have been more aware of the ingredients listed within these non dairy products and notice added sweeteners, thickening agents such as carrageenan and so on.  I do not know about you, but I do not want to drink sweet cows milk so why would I want sweet almond milk.  

Now I am obviously not the one who invented almond milk but here is my version of making it.  I do add a little salt and vanilla to bring out the flavor but nothing more.  This is easy to make and very little ingredients required.  There are a ton of almond milk recipes on the internet and some folks may add dates, agave or honey to sweeten the milk which is fine but again not my preference.  

So let me show you how it’s done.  Ingredients include almonds, water, salt and vanilla.

Place raw almonds in a bowl and cover with water.  Soak overnight in the refrigerator.  This pic was taken after 12 hours of the almonds soaking in water.  The almonds become plump.

Rinse and drain the almonds then place into a blender.  

Add water, vanilla and salt. 

Blend for two minutes on high.

Place a metal mesh strainer, flour sifter or a nut milk bag over a large bowl.  I used a flour sifter because that’s what I have as I do not have a nut milk bag for straining.  It works just as good. 

Slowly pour the almond milk through the flour sifter. Majority of the milk will filter through.

Take a spoon and press against the almond bits to filter the remaining milk through the sifter.

See how easy that was?!?!  Now you can pour into a bottle or mason jars for storing. 

The two cups of raw almonds yields about 4 cups of almond milk so two mason jars were perfect for storing.   

I prefer to chill the almond milk in the fridge before using.  I’m like that… I like things chill.   

 

And if you are not sure what to do with the remaining almond bits… add to your next smoothie, oatmeal or for any baked goods product that you plan on making.  I see an almond pizza crust in the near future. 🙂 

Enjoy!

Home-Made Almond Milk

2015-02-01 14:57:49

Yields 4

  1. 2 cups raw almonds, soaked overnight
  2. 6 cups water
  3. 1/2 tablespoon vanilla
  4. 2 pinch of sea salt
  1. Place almonds in a bowl and cover with water. Let soak overnight in the refrigerator.
  2. Remove almonds from the fridge the following morning. Rinse and drain.
  3. Add almonds, water, vanilla and sea salt into the blender. Blend for two minutes on high.
  4. Place a metal mesh strainer, flour sifter or a nut milk bag over a large bowl. Slowly pour the almond milk through the flour sifter. Majority of the milk will filter through. Take a spoon and press against the almond bits to filter the remaining milk.
  5. Pour almond milk in a bottle or a mason jar for storing.
  1. Recipe yields about 4 cups.
  2. Dates, agave, honey and cinnamon can also be added to the milk when blending.
  3. Store up to 5 days in the fridge.
  4. Almond bits can be used in smoothies, oatmeal, cereals, baking, etc….

Taste ‘N’ Dash http://tastendash.com/

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