If you haven’t had it yet, I promise you that when you try your own homemade almond milk, you will never want to go back to the boxed cartons you buy at the grocery store. Easy to make and deliciously good for you, almond milk is rich in magnesium, iron, calcium, potassium, healthy fats, and protein. When it’s freshly made at home by you, it is rich, creamy and refreshing. I actually get excited at night when I’m going to bed about waking up and putting our homemade almond milk in my coffee. For awhile I actually bought it from a delivery service, but this was before I realized how utterly easy it is to make myself and how cost efficient too!
Ingredients:
- Filtered Fresh Water – 2-3 cups
- Organic Raw Almonds – 1 cup
- Sea Salt (just a little pinch)
- {optional}: raw honey (1/2 tsp)
- {optional}: vanilla extract (1/8 tsp)
How To Prepare Homemade Almond Milk:
1) Soak 1 cup almonds for 12-24 hours in filtered water – in a glass bowl or large mason jar. Up to 12 hours on the counter is fine – for a full 24 hours it is safer to soak in the refrigerator
2) Rinse well
3) Add soaked almonds, 2-3 cups fresh filtered water (depending on desired thickness), and sea salt to blender. Toss in optional honey or vanilla extract if you are flavoring yours. An immersion blender like this one is ideal , but you can make your almond milk in a simple blender like this. I’ve actually done this so I know it’s possible. If you’ve been waiting for an excuse to pull the trigger on your Vitamix, home made almond milk is a great reason to do so, but if you don’t have one & aren’t planning on buying one, don’t let that stop you from making your own almond milk. It’s delicious and doable with a >regular old Oster. I have made it many times in a blender just like this with amazing results and no hiccups!
You will want to blend up your almonds until really smooth. When I make it I set the blender on high and blend for a minute at least. Real Fit Daddy actually leaves the blender going in the kitchen for about 5 minutes at a time. His almond milk ends up very almond-flavored (almost like an amaretto flavoring!). Blend time can vary depending on how strong you want your almond flavor.
Finally, you’ll need to filter out the remaining solids. I use a reusable coffee filter like this. You can also use cheesecloth or nut milk bags. I place the coffee filter into the top of a wide-mouthed mason jar and filter out the almond pulp. You can set the pulp aside and use it or freeze it for cooking with if you like. Finally, refrigerate for up to 1 week (ours never last this long!) in the mason jar or transfer to glass milk bottles like this and refrigerate.
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