I really just stumbled upon my adventures in almond milk making. It was not planned. I had a recipe for granola bars that I was making for Al and I needed almond milk. I didn’t have it on hand, but I had almonds. So I made my own. Anything to avoid the grocery store. Almond milk is also really good for me with my stomach issues. Can be more easily tolerated than cows milk, so I figured it was a win-win.
Anyway, it’s so easy to make and when made at home doesn’t have any additives and has a whole lot less sugar in it.
Ingredients
- 1 cup almonds
- water
- 1 tsp vanilla extract
- maple syrup
Method
Add almonds to a quart sized mason jar or large bowl. Fill the jar to the top with water, or add 3-4 cups of water to the bowl. Cover and let soak overnight, 8-12 hours.
This softens the almonds to make them easier to blend.
Drain and rinse almonds and add to a blender. Add two cups of water and blend until smooth.
Add an additional 2-4 cups of water — I added about three because my blender couldn’t hold anymore! Add in vanilla and however much maple syrup you want. I added about a half tablespoon. Blend again for a minute or so, until all is mixed well.
Your patience comes in here. To strain the pulp out you can either use a sieve, cheesecloth or coffee filters. I only had coffee filters so I used those.
Though, I’ll be investing in a sieve. I secured the coffee filter to a mason jar with a rubber band. I would pour a little of the almond milk in and wait. A long while, for it to strain. After about 3-4 times I would have to scoop the pulp out of the filter. I only had one filter break, so not bad. And when I say patience, I mean hours of patience. Which is why I’ll be buying a sieve!
Once completely strained, cover and label with the date. The almond milk will last for about 4-5 days in the fridge.
But, you know me, and it doesn’t end there. I couldn’t stand to waste all the almond pulp, after all, it was just ground up almonds. So stay tuned for how I used that!
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