How to make Almond Milk
Almond milk has come a long way in the past few years. Instead of it just being recognized as an alternative for those who are lactose intolerant, people are choosing almond milk for the health benefits and the amazing taste. Although almond milk is easy to purchase in stores, store bought almond milk usually contains unhealthy additives such as sugar and chemicals.
I’ll be honest, the first time I made almond milk it tasted like salty water- a complete mess! However, after learning some simple tips the process has become simple.
What you need:
- A nut milk bag (also known as sprouting bags.) I suggest this over cheesecloths as there will be less of a mess and they’re easier to re-use.
- One cup of raw organic almonds
- Blender or Nutribullet
- A bowl or container to squeeze your almond milk into.
- Tsp. of Cinnamon
- Tsp. of Vanilla Bean powder or one full vanilla bean.
- Pinch of sea salt
Recipe:
• Place almonds in a bowl and cover with water. It’s suggested that you soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours if you’re in a rush.
• Rinse and drain the almonds, place into a blender along with the filtered water and chopped vanilla bean. (If you choose to use the whole bean instead of powder.)
• Blend on the highest speed for 1 minute or so.
• Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took me about 3-5 minutes to get all the milk out.
• Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine. (Also add vanilla powder if you didn’t use a full bean.)
• Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting.
If you’re not a big fan of cinnamon there are lots of other alternatives which will sweeten up your Almond Milk, dates and maple syrup are just a few of my favourites!
