This recipe was originally published on the bare sprout.
My family grew up drinking milk; traditional cow’s milk. Most of them love it. I mean really love it, like drink-it-by-the-pint kind of love. I was never one to really crave cows milk for whatever reason. Perhaps it didn’t quite settle well, or I just didn’t really care for the taste. Whatever the reason, the only time I would indulge in milk would be with chocolate chip cookies or some kind of dessert (which is rarer and rarer these days).
Only recently have I started dabbling in nut milks, always store bought, and I have enjoyed the flavor for the most part. What I don’t enjoy is the additives, flavorings, sweeteners, etc. they insist on putting in there. It is really hard to find organic, unsweetened, plain nut milk that just has the nut with water. In fact, the only one I’ve found was canned coconut milk from Trader Joe’s. Though that lasted me a while, and I still use that for many things, it was still a canned product; still prepackaged and probably lined with something I really shouldn’t be eating daily.
Homemade nut milks would come across my feed. I’d google longingly at the possibility of making my own at home, but never thought to actually try it assuming it was a difficult process. I had found a decent brand I can buy, so why make it? Well enough finally became enough, and I decided to take the plunge. The result? A creamy, decadent, delightful, and quite simple homemade milk. What was all the fuss? I suppose it does take some patience: you need to soak the nuts over night, then blend it (which takes all of 4 minutes) and strain it. But really? That’s it? If I can spend a little extra time invested in something I will be putting into my body daily, isn’t that worth it? Yes, I believe it is. I am so grateful I finally brought myself to try it. Turns out once you make it at home, you are hooked. There is no going back, because all you’ve had before will never compare. Honestly, I have absolutely no problem with that.
This recipe requires 2 ingredients: almonds and water. The other stuff you probably have, but if not, you can find them at most grocery stores: blender or food processor of some kind and cheese cloth. That’s it! You don’t need to add sugar. You don’t need to add vanilla. Those things mask the creamy, nutty aroma we dairy-free-milk-drinkers so long for. Want to make it creamier? Reduce the amount of water you use. I make this recipe as is to use in my coffee, and it is plenty creamy. Want to try a different nut or seed? Go for it! And what about the leftover almond/nut meal from the milking process? We have got you covered:
Alright, alright, but I don’t have time to make these things… That’s fine, freeze that almond meal and use it later. The point here is to utilize all your ingredients; spend less money in the long run; and you become in complete control of what goes in to it. Isn’t that in and of itself just a beautiful thing worth the extra time and effort put in? We think so, and hope you find you do too.
What You’ll Need:
- 1 cup raw, organic almonds (or other nut of choice)
- 2 cups spring water
- 1 tsp sea salt
- more spring water for soaking
What to Do:
- Add almonds to bowl with salt and cover completely with room-temperature spring water. Allow to sit out uncovered for at least 7 hours, or overnight.
- Drain the soaking liquid and rinse the almonds to remove anything that was pulled out during the soaking process. You can leave the skin on or take them off, it is up to you.
- Combine soaked almonds and 2 cups of spring water in a blender or food processor. If using a blender, blend for 2 minutes. If using a food processor, blend for 4 minutes. Be careful, the food processor may leak if it cannot hold that much liquid.
- Pour your almond milk through a cheese cloth or other fine mesh strainer into a bowl or glass measuring cup. Squeeze the contents ensuring you are getting all the milk out. You should get 2 cups of almond milk from this process.
- Save the almond meal for baking (see above for recipes).
- Store the milk in a sealed glass container in the fridge and enjoy within a week.
Makes 2 cups of almond milk