I go straight to the point: once you taste this homemade almond milk, you cannot go back to the store-bought one!
Heavenly is the only adjective I can think of.
So beware, this is a highly addictive recipe!
But I have to admit: although I cannot hide my unconditioned LOVE for this white nectar, my first attempt to make it at home has been a disaster.
So today I’m not just telling you how to make almond milk.
I’m going to share with you all my tricks and my fails to allow you to have a great almond milk experience with minimal effort:
Buy simply raw organic almonds, with the skin on. Non toasted, salted or sugared. I’m a fan of whole foods and blanched almonds are for me the equivalent of refined sugar: off-limits in my kitchen.
Besides that, after you soak the almonds in water all the beneficial enzymes get activated and a good part of them is on the skin.
Almonds can be quite expensive. Don’t be tempted to calculate how much a liter of homemade almond milk costs and compare it to the store-bought one. There is simply no comparison, especially in terms of quality, freshness and concentration of almonds per liter of water.
If you buy your organic almonds in bulks you can surely save some money, though.
The nut milk bag
To get a perfect almond milk the filter is absolutely crucial.
After all, this recipe is all about blending and filtering, right?
You have surely heard about jelly strainers, cheese cloths and so on. Forget about that! When you blend almonds and water you get a sort of thick smoothie with tiny bits. If your filter is too fine you’ll struggle to let it pass through and if it’s too rough you’ll get lots of bits in your milk.
My first time I bought a disposable jelly strainer.
A very fine one.
The cloth was too fine so not much milk managed to pass though it and while I was trying to squeeze more and more, it literally fell apart in my hands and all the almond pulp fell down into the already filtered milk.
I messed up the entire kitchen and convinced myself that making almond milk at home was too complicated. Until, several weeks later, I got a nut milk bag!
With a nut milk bag you’ll be sure to get a milk with the perfect smooth and creamy texture, no bits, no struggle. I bought mine on Amazon from Love Tree Products and it’s awesome, I couldn’t recommend it more.
The almond pulp
What remains in the nut milk bag can be used to bake, but first you’ll need to dry it out in the oven otherwise you’ll alter the dry/wet proportion of your recipe.
Spread the pulp on a baking tray and let it dry in the oven at 120°C for several hours. I do it only if I have in mind to bake something with almond flour in the next days, as I don’t like the idea to keep a (maybe) non-completely dry almond flour for long time.
HOMEMADE ALMOND MILK
makes one liter
- 1 cup of organic raw almonds (about 145 gr)
- 4 cups of pure water (1 liter)
1. Soak the almonds in cold water for at least 8 hours, better overnight. This activates the beneficial enzymes, breaks down the phytic acid and enhances the natural sweetness of the almonds.
2. Drain and rinse them well in a strainer under running water.
3. Place them in a blender and add the four cups of filtered water.
4. Blend for about 2 minutes until you get a white foamy smoothie. (make a couple of breaks if you don’t have a powerful blender).
5. Place your nut milk bag in a bowl and then pour the almond milk into it.
6. Squeeze the bag gently with the hands until the last drop of milk comes out. (do not twist otherwise you’ll damage the bag).
7. Pour the milk into an airtight bottle and store in the fridge for up to 4-5 days.
I do not add any sweetening to my milk because I adore the natural sweetness of the almonds.
However if you wish a sweeter or flavoured milk, you can add in the blender a couple of pitted dates, some maple syrup, vanilla powder or cinnamon.
This milk is even more delicious when it’s cold. Fantastic with my chocolate chips cookies, crunchy granola or a slice of bread with homemade chocolate hazelnut spread.
Remember to shake well the bottle before serving.