I don’t care for regular milk, I avoid soy products, and I’ve recently started reading the ingredients to my once go-to coconut milk I’ve been buying at the store… quite honestly, if I can’t picture where in nature it comes from, I prefer not to eat it!

So my mom’s friend Sundra turned me on to how easy it is to make homemade Almond milk… I must admit, I’ve been going a little crazy over the last few weeks since I discovered it!

[Method]

I typically make about two cups of almonds-worth of almond milk at a time.  It yields about three cups of milk.

Take two cups of almonds and soak them overnight in water (or at least 8 hours).  Make sure you use more than enough water to cover them because they will absorb the water, and you want them to stay immersed the whole time.

Almond Milk01 Almond Milk02 Almond Milk03

The almonds will swell to be about 1.5 times their original size:

Almond Milk04

Once soaked, rinse the almonds and then throw them in a blender with three cups of purified or spring water and about a teaspoon of vanilla.

If you like your almond milk a little thick (like what you buy in the store, or more of a “cream”), just use less water and you’ll have a little less milk.  If you like it thin (closer to skim milk) use a little more water.

If you like it sweet, throw in a tablespoon of agave nectar.

 

Almond Milk06 Almond Milk05

 

Blend at the highest setting until you get a creamy thick mixture of pulp and milk.

The next step is to strain the mixture through a cheese cloth or fine mesh strainer.  I sometimes use paper towels when I don’t have cheese cloth.

 

Almond Milk07 Almond Milk09 Almond Milk10

 

 

You can discard the pulp, or you can save it for other recipes (like Elana Amsterdam’s Almond Pulp crackers!).

I keep my almond milk in a jar, and typically try to drink it within a week.

Enjoy!