Homemade Almond Milk
This recipe for homemade almond milk is honestly simple. The final product is milky, creamy, and delicious. It is also so much better than the tetra pack almond milks you can grab at any grocery store. One of the challenges with buying store-bought almond milk (and other non-dairy milks) is that they contain added sugars and another nasty ingredient called carrageenan. Without going into too much detail (you can get all the rest of the story on carageenan HERE), it’s massive drawback is that it has been linked to causing inflammation of your digestive tract.
1 cup almonds (raw)
2 cups water (plus more to soak the almonds in)
1 tsp pure vanilla
1. Soak the almonds in a glass bowl overnight or up to two days. (the longer you soak, the creamier the milk!)
2. Drain and rinse almonds.
3. Place almonds in blender with two cups of water. Blend on high for about 90 seconds or until almonds are well ground down.
4. Place cheese cloth over mouth of measuring cup and pour about 1/3 cup of the milk and almond mix on top. Squeeze the cheese cloth to strain all the milk into the measuring cup and keep the almond meal in the cheese cloth. Place the almond meal aside and continue to strain the milk until finished.
5. Pour milk into glass bottle and enjoy.
So, what do you use the leftover almond meal for? Easy – baking. I place the remaining almond meal on a baking sheet and dry it out for about 2 hours at 200F. Then the creativity starts! Use it in any recipe that calls for almond flour. Because it tends to be a bit more “mealy” than almond flour purchased at the store, I like using it in either muffins or cookies where consistency isn’t crucial.