DIY Almond Milk

I just recently started making my own almond milk at home and I do not think I will ever go back to the store-bought variety. First of all, have you read the ingredient list on the major brands of almond milk? It includes ingredients like Locust Bean Gum, Sunflower Lecithin and lots of unnecessary sugar. This recipe uses only natural ingredients you can find in any grocery store. Plus, it has no sugar. None. Dried dates sweeten this milk and a touch of cinnamon gives it depth and warmth.

I stumbled up this recipe in the Oh She Glows Everyday cookbook (which was originally a Hazelnut Milk) and I fell in love. It is super simple to make with just a blender and nut milk bag, which is much easier to use and results in a smoother milk than straining through cheesecloth. With this recipe, you can substitute different types of nuts or create different combinations based on your dietary needs or taste preferences.

First measure 1 cup of almonds. I prefer toasted almonds rather than raw. To do this, just bake almonds on a sheet pan in a preheated 375 degree oven for 20 -25 minutes. Let cool completely before storing in an airtight container or use immediately for almond milk. Since we use tons of almonds for snacks, granola bars and to make milk we buy them in bulk.

Soak almonds overnight in cold water, or if you are forgetful like me there is a Quick Soak Method: Pour boiling water over almonds and soak for 1 hour. When ready to make the milk, drain and rinse almonds until water runs clear. Now to make the milk, place all of the ingredients in a blender and blend on high for 2 minutes. 

Place your nut milk bag in a large bowl and invert the top slightly so it will stand on it's own. Pour all of the milk and pulp into the bag.  Cinch the bag and suspend it over the bowl. I tie my bag onto the overhead cabinet knobs. Leave here for 1-2 minutes to allow the milk to drain into the bowl. Next, using clean hands, squeeze the bag, working all of the milk out of the pulp. This may take several minutes and you should be left with 1 cup of pulp at the end. Do not throw it away! I'll show you what you can do with the leftover pulp next.

You should be left with a creamy, slightly foamy almond milk. Just transfer it to an airtight container and store in the fridge for up to 3 days. Yields One Quart Almond Milk

What to do with that left over pulp?

Line a baking sheet with parchment paper and spread pulp out into an even layer. Bake for 10-15 minutes in a preheated 350 degree oven. Let cool completely before placing in an airtight container and storing in the fridge for up to 1 week.  You now have a slightly sweetened almond meal you can use in your granola bars or sprinkle on your morning oatmeal. 

Almond Milk

Ingredients:

1 cup raw or toasted almonds

4 dried Medjool dates, pitted

1/2 tsp ground cinnamon

1 tsp. vanilla extract or vanilla bean paste

a pinch of salt

3 1/2 cups filtered or bottled water

Soak almonds overnight in cold water. Drain and rinse almonds until water runs clear. Place all ingredients in a blender and blend for 2 minutes on high. 

Pour milk mixture into a nut milk bag or sieve lined with 4 layers of cheesecloth. (If using cheesecloth, milk may need to be strained 2 or more times with fresh cheesecloth to achieve smoothness.) Pressing on the solids firmly, extract all of the milk until 1 cup of pulp remains. See above for instructions on how to toast the pulp to use in other recipes.

Pour milk into airtight container and store in fridge for up to 3 days.