I’ve been buying almond milk for years and only recently realized that it might be healthier and cheaper to make it at home. Most major brands add carrageenan as a thickener and a plethora of other things to their almond milks, and some even use as little as 2% almonds. I love almond milk in my morning smoothies, with a few shots of espresso over ice, in my oatmeal, or just as a drink when I want something creamy. After doing the math with the price of almonds rising due to the honey bee shortage, I realized it’s typically not cheaper to make almond milk at home unless you’re lucky and find a sale on the almonds. However, it definitely does taste far better than the store bought stuff, and it’s better for your body.
I listed a few different ideas of optional add-ins in my go-to recipe below, depending on what you’ll end up using the batch for. You can use some, all, or none! For example – I don’t like anything extra (especially cinnamon) in my smoothies, so I skip those when I’m making a batch of almond milk for that. You will also need a mesh nut milk bag or something similar to strain the goods. I highly recommend this one.
- 1 C raw almonds, soaked in water overnight, rinsed and drained
- 3 C filtered water
- Pinch of salt
- 1/4 tsp vanilla extract (for flavor, optional)
- 1/8 tsp almond extract (for flavor, optional)
- 2 pitted Medjool dates(as a sweetener, optional)
- 1/4 tsp cinnamon (for flavor, optional)
- Place all ingredients in a Vitamix (or other REALLY powerful) blender. Blend on high for 1 minute.
- Pour almond mixture contents into the mesh bag over a large bowl. Drain the liquid from the bag, gather the pulp at the bottom of the bag, and squeeze a few times to get the rest of the liquid out.
- Store in airtight containers (i.e., mason jars) for 5-7 days.
My latest indulgence is making iced lattes with this homemade almond milk recipe, poured over ice and a few shots of silky smooth espresso from Intelligentsia. YUM!