I get so many questions about how I make my homemade almond milk, and although I’ve shared a few brief posts previously, this one is a bit more detailed.
At this point, I have it down to about a 6-8 minute process at the beginning of the week and the only extra time you need to factor in is the 8-24 hours to get your almonds soaking in water, I do this overnight.
What you need:
- 1 cereal bowl full of raw almonds (I get these ones from Trader Joes)
- 2 pitted dates
- 1 glass bottle to fill with water to make your milk & to store the milk once strained
Kitchen Gadgets –
- 1 nut milk bag or cheesecloth (here is one on Amazon that you can wash & reuse)
- Blender (we have a Vitamix but any blender should work)
- A bowl, pot, or large measuring cup to catch your milk
- The night before you plan to make your nut milk, pour your raw almonds into a cereal bowl and cover with water. Let this sit out on your counter for 8-24 hours
- When you’re ready to make the milk, strain and rinse your almonds then add them to the blender
- Fill that glass bottle with filtered water and add to the blender along with your 2 pitted dates
- Blend on high for 1-2 minutes or until smooth
- Place your nut milk bag or cheesecloth into the bowl you’re collecting the milk in, and pour the contents of your blender into the bag
- Use your hands to squeeze all of the milk from your almond mixture
- Pour the milk into your glass bottle, seal and store for up to 1 week
Tip: For the straining process, use a bowl or pot or measuring cup with a lip for easier pouring back into the glass bottle/jug you plan to keep your milk in
This recipe is SO easy and really doesn’t need anything else, however if you want to spice it up try adding vanilla extract, cinnamon, or the contents of a vanilla bean.
Step by step visuals below!
Images by Cassandra Eldridge of Cassandra Photo – www.cassandra-photo.com