Lately I’ve been trying to cut down on my dairy intake, so I’ve been replacing my normal cow’s milk with alternatives like almond milk. Unfortunately, most brands of almond milk that are readily available in my area tend to be made with ingredients (like carrageenan) that aren’t good for the gastrointestinal system. Plus, if you aren’t lucky enough to catch it on sale, a half-gallon of store bought almond milk can cost quite a lot more than if you were to just make it at home.
In addition to costs, the other benefit to making your almond milk from scratch is that you can control the flavor. For instance, I usually like to add a small handful of dates to my milk. You can also add honey, chocolate, vanilla, cinnamon, or any mixture thereof for a completely different flavor. Almond milk also makes a great latte or warm beverage for the crisp fall days that are soon upon us.
Homemade Almond Milk
Adapted from TheKitchn. Makes about 1 quart.
• 2 cups raw almonds
• 4 cups water, plus more for soaking
• A small handful of dates (optional)
• Pinch of salt
Place the almonds in a bowl with a pinch of salt, and cover with about an inch of water. Let soak overnight.
Drain the almonds, and rinse under cool water. Combine the almonds, 2 cups water, and dates in a blender. Blend at high speed for at least two minutes until the mixture is smooth.
Line a strainer with cheesecloth, and place over a large bowl. Pour the almond mixture into the strainer. Then, gather the cheesecloth around the almond meal, and twist the ends close. Squeeze and press with clean hands to extract as much almond milk as possible.*
Pour the almond milk into a glass jar, and seal. Refrigerate for up to two days.
Optional: You can also use honey, sugar, agave syrup, maple syrup, vanilla, chocolate, or cinnamon if you’d like, to taste.
*Reserve the leftover almond meal and use it in baked goods, oatmeal, smoothies, or you can freeze it to extend shelf-life.
More homemade gift ideas from Lindsay:
Zucchini Hummus Mango Lassi Sriracha Hot Sauce Berry Butter
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