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August 14, 2017

Homemade Almond Milk (Unsweetened and Sweetened)

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Happy Monday!

In the last couple of months I’ve made homemade almond milk every week and it has become one of my favorite things to make and drink. Not only is store bought almond milk expensive, Stephen and I both agree that the flavor of homemade almond milk compared to the store bought version is incomparable.

Before we get to the recipe, here are some tips to save money and make your almond-milk-making-process easier!

  • Buy raw almonds in bulk. I always wait until there is a sale (Sprouts has these frequently) and I buy 3-5 pounds of them and place them in the freezer until I need to use them.
  • Our local grocery store sells milk from local farmers that come in glass bottles. We purchased the milk months ago and just saved the bottle to use for our almond milk. They work perfectly especially if you make a double batch. The link for the bottles are also below!
  • At the beginning I was hesitant to spend the money on a nut milk bag but it is so worth it! the bag is so easy to use and makes much less of a mess compared to cheese cloth. I’ve used the same bag for three months now and it has held up just fine.
  • Save the leftover almond pulp. Almonds aren’t cheap so I freeze the almond pulp in Ziploc bags and use it in other recipes (coming soon!).

Homemade Unsweetened Almond Milk


Servings 5 cups (approx.)

Ingredients

  • 1 Cup Raw Almonds
  • 3-4 Cup Water

Instructions

  1. Place raw almonds in glass or tupperware container. Fill the container with water until the almonds are submerged. Place in the fridge overnight. 

  2. Remove the soaked almonds from the refrigerator. Drain the water from the container.

  3. Place soaked almonds in blender along with 3-4 cups of cold water. 

  4. Blend for one minute on high or until it sounds like all of the almonds are completely blended.

  5. Strain out the pulp from the almond milk by pouring the liquid through a nut milk bag into a large bowl.

  6. Funnel the almond milk from the large bowl into a glass bottle. 

  7. Refrigerate up to 7 days.

Recipe Notes

I have made this recipe using both 3 and 4 cups of water. However, I use 4 cups of water now so that it makes a bigger batch and we think it tastes just as great.

Soak almonds between 4-48 hours in the refrigerator. I have soaked for over 48 hours and didn't notice a difference in the flavor or shelf life.

The purpose of the large bowl- it makes a huge mess if trying to filter the milk directly into a jar. A cheese cloth and dish towel can also be used as strainers! 

 

Sweetened Vanilla Almond Milk

Servings 5 cups (approx.)

Ingredients

  • 1 Cup Raw Almonds
  • 4 Cup Water
  • 3 Medjool Dates - Pitted
  • 1 tsp Vanilla Extract
  • 1 Pinch Salt

Instructions

  1. Place raw almonds in glass or tupperware container. Fill the container with water until the almonds are submerged. Place in the fridge overnight. 
  2. Remove the soaked almonds from the refrigerator. Drain the water from the container.
  3. Place soaked almonds, pitted dates, and 4 cups of cold water into the blender.

  4. Blend for one minute on high or until it sounds like all of the almonds and dates are completely blended.

  5. Strain out the pulp from the almond milk by pouring the liquid through a nut milk bag into a large bowl.

  6. Pour the milk from the large bowl back into the blender. Add vanilla and salt. Blend for 15 seconds.

  7. Remove the almond pulp from the nut bag. Filter the almond milk back through the empty bag into a large bowl.

  8. Funnel the almond milk from the large bowl into a glass bottle. 
  9. Refrigerate up to 7 days.

Recipe Notes

Soak almonds between 4-48 hours in the refrigerator. I have soaked for over 48 hours and didn't notice a difference in the flavor or shelf life.

The purpose of the large bowl- it makes a huge mess if trying to filter the milk directly into a jar. A cheese cloth and dish towel can also be used as strainers! 

 

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with joy
jordan jean

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