As much as I enjoy cooking from scratch, there are a few things I pretty much always buy, ready made, from the store. Let’s face it, packaged hummus is amazing and less expensive than cooking and seasoning my own chickpeas, and puff pastry from the freezer section is so reliable even Ina Garten takes the shortcut! So you might be surprised when I tell you I love making my own almond milk at home. I used to think homemade nut milks were a little ridiculous until I gave it a try myself (there’s very little effort involved so, I figured, it couldn’t hurt to do it once). Then I understood what the fuss is about.
Almond milk from scratch is creamier, more flavorful and all around nuttier than what you can buy in a store. Going from store bought almond milk to the good stuff is like drinking fat free milk all your life than trying full fat, farm fresh milk. There’s nothing wrong with skim milk, but now you know what milk is supposed to taste like, and it’s hard to go back completely! I still buy almond milk to use in cooking and smoothies, but I love making an occasional batch at home for drinking plain or eating with cereal. By making it from scratch, you get control over the consistency, sweetness and flavor, and when it’s as easy as it is, there’s really no reason not to!
Makes 32 oz.
1 cup raw almonds
4 cups filtered water
2 tsp vanilla
1/2 tsp cinnamon
Cover the almonds with an inch of water and refrigerate for 48 hours.
Drain the soaked almonds and transfer to a high speed blender. Add the filtered water (you can start with less for thicker milk, or add more for thinner milk). Blend on high for 3-4 minutes.
Optional: add a generous pinch of salt and the vanilla and cinnamon, or any other flavors. You can add a little sugar to sweeten the almond milk, or cocoa powder for chocolate milk. Get creative! Or just enjoy it plain – it’s really tasty that way, too. Blend to mix.
Line a mesh sieve with cheesecloth and pour the milk through to remove the blended almonds. You can discard the almond meal or save it to use in baked goods or granola.
Refrigerate the almond milk and be sure to drink it within a few days since it’s free of preservatives. Enjoy!
Written and photographed for danibarbe.com by Kayleigh Kosmas