Almond milk is one of the well-known non-dairy alternatives along with soy, cashew, oat, rice, etc.
What’s really great about Do-It-Yourself almond milk is that there will be no preservatives you may not want in your drink.
Although, there’s a catch:
It doesn’t have a long shelf life compared to the store-bought ones. Nonetheless, it’s cheaper and easy to make, so it’s still a win.
With that said, let’s make almond milk!
How to make almond milk?
First and foremost, you have to soak the raw almonds in water for a minimum of 4 hours. Make sure that the almonds are all submerged in water.
(It’s ideal to soak the almonds overnight.)
The next day, the water that the almonds have been soaking in will be murky. Anyway, drain the water and rinse the almonds.
Place the soaked almonds into the blender, and add the required amount of filtered water.
Note that the dates and vanilla extract are technically optional. You can make almond milk with just those 2 ingredients alone.
However, if you want to add a bit of flavor, dates, and vanilla are usually the best components for the job (in my experience). In any case, place any add-ins you want into the blender.
Then, blend for up to 2 minutes at max speed.
Here’s the thing:
Any type of countertop blender will certainly work. That being said, it’s still ideal to use a high-powered blender to get the best results. In my case, I utilized my trusty Vitamix A3300 Blender.
Using a nut milk bag, strain the almond milk (with pulp) into a big bowl (with spout) or a measuring cup. Preferably, it should have a big mouth, so that it won’t be too messy. Make sure to squeeze all the milk out.
Transfer the almond milk into an airtight container—a milk bottle with a cap, if possible. Finally, store it in the fridge to keep it cool.
The almond milk is good for 3 days, so just make a batch that you and your family can consume to avoid waste.
Bonus: You can use the almond pulp (meal) in different recipes, so don’t throw it out.
Tips and Substitutions
If you don’t have a nut milk bag, a cheesecloth may work. But you have to add more layers and probably a mesh strainer. Otherwise, you’ll end up with pulpy milk.
As for the add-ins? Sky’s the limit. For instance, I even made a chocolate milk version by adding ⅔ cups of cacao nibs.
Almond MilkCourse: DrinksCuisine: AmericanDifficulty: Easy
Almond milk is a fantastic non-dairy milk alternative. It’s easy to make, and best of all, you can make it as flavorful as you want without worrying about preservatives!
2 ½ cups almonds, soaked overnight
7 cups water
1 tsp vanilla extract
- For the Chocolate version, add:
⅔ cups cacao nibs
- Drain and rinse the soaked almonds.
- Place the almonds, water, and any other add-ins in a high-speed blender. Blend on max speed for 2 minutes.
- Strain the almond milk using a nut milk bag into a bowl (with a spout) or a big measuring cup. Squeeze any remaining milk.
- Transfer the almond milk into an airtight container and store it in the fridge for up to 3 days.
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