My partner in crime, Maria has been on location for a bit, so I whipped up one of my basics to share on the blog. Almond milk has been one of my favorite milk alternatives for years. It’s a simple process, and so worth the effort. Trust me, once you make your own, you’ll never buy it in a store again.
I’m a bit of a purist, and I like to keep my milk on the simple side. That said, there are multiple ways to jazz it up if you’d like. I have some recommended variations that follow the recipe.
One of my recent obsessions is Dorset Maple Reserve -Vermont Maple Syrup, Bourbon Barrel Aged. It is amazing! I’ve been using it to sweeten my almond milk and my coffee.
Makes about 3 cups
1 cup raw soaked almonds
3 ½ cups filtered water
pinch of good salt
sweetener of choice – maple syrup, honey, agave
cheese cloth or nut milk bag
– Soak the almonds in filtered water for at least 6 hours, or just soak overnight.
– Drain, rinse and place the almonds in a blender.
– Add the 3 ½ cups of filtered water and the salt.
– Blend on high for about 2 minutes. Taste, and add a sweetener if desired. I prefer maple syrup, but use what you like. Start with a small amount, about ½ teaspoon. You can always add more if you need it.
– Strain the almonds with a cheesecloth-lined strainer, or a nut milk bag. Press or squeeze the milk through the strainer in order to get all the milk.
– Store the milk in a jar in your refrigerator for up to 2 days.
Variations: Try adding cinnamon, vanilla bean or vanilla extract, trading out the almonds for raw cashews or raw Brazil nuts.
– You can save the almond meal to use for things like “breading” for chicken, fish, pork, or casseroles. It can also be added to oatmeal, smoothies or yogurt as a topping.
– Simply line a baking sheet with parchment paper and bake at 200°F for about 2 hours until it is dry and crumbly. Store in an airtight container.
-If you decide to make nut milk more than once, a nut milk bag will really come in handy, and they’re environmentally friendly. There are plenty to choose from.