Homemade Almond Milk…it’s so easy!

Really, Homemade Almond Milk is super easy!

OK, I consider myself a good cook, an informed cook even, and someone who has been on a path to better health through nutrition for years now.  So, when I was watching a show on PBS about healthy cooking (I think the show had Michele Beschen of b. organic on it but I’m not sure, oops!), how surprised was I when the very lovely lady (who I can’t name, again, oops!) made her own Almond Milk I was dumb struck!  And to learn people have been doing this for a very long time-what?!-duh, where did I think the people who make commercial Almond Milk got the idea from?!  You may remember from a previous post how much I love Almond Butter, and that still remains one of my favorite things, however, I have a new obsession in making

 Homemade Almond Milk!

It is seriously so easy you’re going to wonder why every single one of your neighbors isn’t doing this- everyday.  Oh, and have you read the label on the packaged Almond Milk?  You want to know what is in mine?!  Almonds and water. (I know!!)

Now, there are as many recipes for Homemade Almond Milk as there are almonds…well, maybe not that many, but some people put stuff in theirs that I don’t find necessary, like sweetners, emulsifiers, flavors.  I like to keep mine plain.  If I want to make a sweet drink with it, I’ll sweeten it then, I also want the option of putting it in something salty, again, adding salt to it then.  Some people insist on using blanched almonds so the skins don’t dirty the milk…I don’t find that a problem and I’m sure part of the good stuff is in the skins!  Basically the only rule I have is 1 cup of nuts to 4 cups of water.

So, make your own-here’s how:

Homemade Almond Milk Recipe  

Step 1: soak 1 cup raw almonds in water overnight

Step 2: drain and rinse almonds and put in blender

Step 3: put 4 cups clean water in blender and blend for 1 minute

Step 4: pour mixture into a nut milk bag  (or save yourself a few dollors and get a grain bag!) over a bowl to drain

Step 5: squeeze all of the delicious milk out of the pulp (and reserve the pulp for later…I’ll have a recipe for you!)

That’s it!  viola!  Ta da!

Homemade Almond Milk!

Warning! I’m going to blow your mind again…you can make nut milk with other nuts!  I’ve made Walnut Milk too! (had to use 2 cups of walnuts per 4 cups water because 1 cup was too watery)  And plan on making cashew milk (actually cashew cream-as I hear it’s divine…basically to make nut cream, you use a tighter ratio-more like 1:1 or 1:2 nuts to water) in the very near future.  Did I mention I’m obsessed?