I love DIY food projects: homemade pickles, jams, even smoked meats. I love something that I can put some time, effort and love into. That is why it was natural for me to want to learn how to make my own almond milk.
I already love drinking almond milk, but one look at the ingredient list of store-bought almond milk and you will see a whole host of stabilizers, sweeteners and preservatives. I already knew the process of how to DIY it, so I thought it was time to give it a try.
The first step is soaking your almonds in water. You want to do this for quite some time; I did mine overnight. Once your almonds are properly soaked, they should be fairly soft and almost fall apart when you bite down on one.
Drain the almonds from the soaking liquid.
Now it's time to blend them with fresh water. Depending on how creamy you want your milk, use 1 cup almonds to 2 or 3 cups water. You want to blend really well here, because the more you blend, the creamier your milk will be because it's breaking down the almonds even more.
After blending the almonds, it's time to strain the liquid. I did this step twice. I strained first through a fine sieve, and then again through a coffee filter. You can also use cheesecloth or nut milk bags. After the second straining, you have almond milk.
Don't stop there though! That almond pulp, what was strained from the liquid, can be turned into almond flour. I dried mine on a sheet pan in a low oven (200 degrees) until all the water was evaporated, then ground the rest with a mortar and pestle.
If this all seems like a lot of work, that is because it is. It made some of the most delicious almond milk I have ever had, but it definitely took some time. Maybe it's not my new every day almond milk, but it's definitely a fun project with some really delicious results!
Fresh almond milk lasts about 3 days in the fridge. If you are going to go through the trouble of making homemade almond milk that is thick and creamy, use it in coffee and tea, especially lattes.
Almond Milk Latte
Serves 2
2 cups almond milk
2 teaspoons vanilla bean paste
2 shots espresso (or 1/2 cup double strength coffee)
- Heat almond milk in a small sauce pot, whisking vigorously to create some air and foam. Add in the vanilla bean paste.
- In each mug, pour a shot of espresso. Pour the almond milk over the espresso and enjoy!
Homemade almond milk is also great in this vegan Turmeric Milk.
I was inspired to make my own almond milk after assisting The Chopping Block's Wellness Chef Alia Dalal's Clean Eating Boot Camp. This day-long, intensive class is fun, informative and interesting. The next session begins on Saturday, October 21 at our Lincoln Square location, so reserve your spot now!
If you can't wait to learn more about clean eating, download our free guide Clean Eating: Eat to Live.
