So I’m sitting here writing this second post about my weekend almond party, and I’m snacking. I’m known to snack, so this is no surprise. But what I am snacking on is currently blowing my mind with deliciousness!

I’m having slices of crispy apples dipped in creamy, flavorful almond butter from yesterday’s post, with a glass of frothy, slightly sweet almond milk.

Remember how easy it was to make almond butter? Almond milk is just as easy! And once you learn how to make it, you could make milk out of any kind of nut.

We start with the familiar bag of raw almonds.

raw almonds for almond milk

Ingredients:

2 cups raw almonds (soaked overnight)

2 1/2 cups water

2 tbsp honey or couple of dates (to sweeten to taste)

soaking almonds for almond milk

First, I soaked the almonds overnight. Once soaked, I rinsed the nuts very well with a strainer.

almonds in water

I placed the soaked nuts into a blender along with the water, and blend on high until smooth.

making almond milk

The mixture turns white like ice cream, so exciting!

making almond milk

Once blended, pour the mixture into a cheese cloth (or bag) into a separate container.

making almond milk

This is my favorite part! Squeeze all the liquid out of the cloth with your hands, so you get all of the milk out. Compost the nut pulp and fiber.

making almond milk

I quick-rinsed the blender, and put the strained milk back in to combine with honey to sweeten the taste a bit. Next time, I think I’ll add dates!

fresh almond milk

Believe me when I say, this stuff is goooooooood!

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7 Comments

7 Responses to How to Make Almond Milk

  1. Kate says:

    looks amazing..and so simple! I might have to try.

  2. HintOfKizzle says:

    I hadn’t tried the cheese cloth method; will need to! Right now my milk is a little pulpy using a strainer. LOL! Btw, why do you soak the nuts overnight? Also, you might be able to get almonds (and other nuts cheaper) if you buy in bulk. And in my juicing book, it’s recommends adding sesame seeds as well!

  3. becca says:

    Yes, cheesecloth left little to no pulp in my milk. I have found that, by soaking the nuts overnight, the blending process goes a bit easier on the blades and creates the milk faster. When I originally tried out the recipe, I soaked the nuts for 4 hours, and basically created ice cream and nearly broke my blender. I’ll definitely try it again using sesame seed. Thanks so much for your comments – keep ‘em coming!

  4. Ohhh that looks awesome! I cannot WAIT to try this… Thanks for the recipe!

  5. Paul says:

    How long will it last in the fridge? Also any one tried making milk after removing the outer brown casing of the almonds after soaking? (Blanched almonds in other words)

  6. Louise says:

    Why you compost the nut pulp, maybe we can eat the pulp. Make muffins or something else

  7. becca says:

    You can do whatever you like with the nut pulp. I’ve made cashew pate and dehydrated crackers before :)

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