Okay guys, I have a confession to make, and I'm almost embarrassed to say it.
I was a homemade almond milk virgin until very recently.
Kind of a big deal for a recipe blogger and health coach, right? I always thought it wasn't really worth it, was too time consuming, or didn't have the foresight to soak my almonds the night before. Plus, I don't usually have digestive issues with whole milk dairy, so there wasn't an underlying "need" in my weekly cooking repertoire.
What I fool I was!
Making homemade nut milk is so easy. Not to mention the end product is a thousand times better than what you can buy in the store. I've been sweetening mine with medjool dates and a splash of vanilla extract. It makes the best almond milk lattes and is absolutely divine over oatmeal or in smoothies.
Almonds are just a gateway nut too. Start here first, but then you can begin experimenting with cashew, pecan, pistachio, or even hemp milk! Your mornings will thank you.
Easiest Almond Milk
Makes approximately 3 cups
1 cup raw, organic almonds
3 cups filtered water
pinch sea salt
1-2 medjool date or 2 tsp. maple syrup
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
1 Tbs. cacao powder
Soak almonds overnight (8-12 hours) in room temperature, filtered water. (This makes the almonds softer and easier to digest.)
Drain the almonds and rinse well with fresh water.
Place almonds in blender (I use a Vitamix) and add 3 cups filtered water. Blend until the nuts are fully pulverized.
In a large bowl, strain the mixture through a nut milk bag, layered cheesecloth, or a fine mesh sieve. Make sure to squeeze as much liquid from the pulp as possible. Really get in there!
Transfer almond milk into a glass jar and refrigerate for up to 4 days. (I find it easiest to pour the milk back into my blender and use the spout to more easily pour into into my jar.)
To flavor your almond milk: Pour the strained milk back into the blender. Add desired flavorings and blend until well incorporated, especially if using dates to sweeten.
**I tend to always add one date, a teaspoon of vanilla, and a pinch of sea salt.
Uses for almond pulp: The leftover almond pulp will keep in the fridge, well sealed, for 2-3 days. Add it to your oatmeal, smoothie, or yogurt for an extra boost of fiber and protein.