reading time: ca. 1 min
Yay, i just finished my very last seminar paper and my internship report! And since i milk every reason to celebrate to make some rawmazing food, i had to make FRESH HOMEMADE ALMOND MILK today. Makes sense, right? Right.
- 1 cup almonds, soaked and drained
- 4 cups water, or to taste
- optional: vanilla to sweeten
- optional: pinch of salt
Place almonds in a high-speed blender. Add the water little by little while blending until it reaches your desired consistency. For me, i used about 4 cups (1 litre) of water with 1 cup (180g) almonds.
The blender might warm up, and so will the milk, but don't worry, it won't spoil your milk. Add some vanilla or honey if you want it to be sweet! Also, add a pinch of salt. Or even a pinch of cinnamon!
Blend blend blend.
Now pour your almond milk through a cheesecloth, handkerchief or strainer. Personally, i don't own a nutbag yet, but my blender comes with a straining device, so i just needed to put my almonds into that device (tube-shaped, see below) and blend until it formed a foamy, milky liquid. Pour the strained almond milk into a glass container with a lid, and you are ready to go.
Store it in the fridge. Shake the milk before use. Keeps for up to 4 days.
(Will separate in the fridge after standing for some time. Give it another shake when you want to use it again.)
That's it - Enjoy your milk!
For Chocolate Almond Milk: Add 1/3 cup cacao nibs + 4 Medjool dates along with the almonds.
For Almond Cream: Decrease the amount of water to 2 cups, add 3 Medjool dates.
For Hazelnut, Cashew, Pecan, Pistachio, Walnut or Brazil-Nut Milk: Replace the almonds with raw hazelnuts, cashews, pecans, pistachios, walnuts or Brazil nuts.
Let's do some maths just for fun:
- 4 cups water, or to taste
- optional: vanilla to sweeten
- optional: pinch of salt
Place almonds in a high-speed blender. Add the water little by little while blending until it reaches your desired consistency. For me, i used about 4 cups (1 litre) of water with 1 cup (180g) almonds.
The blender might warm up, and so will the milk, but don't worry, it won't spoil your milk. Add some vanilla or honey if you want it to be sweet! Also, add a pinch of salt. Or even a pinch of cinnamon!
Blend blend blend.
Now pour your almond milk through a cheesecloth, handkerchief or strainer. Personally, i don't own a nutbag yet, but my blender comes with a straining device, so i just needed to put my almonds into that device (tube-shaped, see below) and blend until it formed a foamy, milky liquid. Pour the strained almond milk into a glass container with a lid, and you are ready to go.
Store it in the fridge. Shake the milk before use. Keeps for up to 4 days.
(Will separate in the fridge after standing for some time. Give it another shake when you want to use it again.)
That's it - Enjoy your milk!
For Chocolate Almond Milk: Add 1/3 cup cacao nibs + 4 Medjool dates along with the almonds.
For Almond Cream: Decrease the amount of water to 2 cups, add 3 Medjool dates.
For Hazelnut, Cashew, Pecan, Pistachio, Walnut or Brazil-Nut Milk: Replace the almonds with raw hazelnuts, cashews, pecans, pistachios, walnuts or Brazil nuts.
personally i love using it in my smoothies or with oats or buckwheat, shredded coconut, psyllium husk and tigernut meal... mmmh, so good =^.^=
tip: use the almond pulp for a vegan cake or cookies, or stir it into your oatmeal, cereal or smoothie!
Let's do some maths just for fun:
- 1 litre (4 cups) package of store-bought unsweetened almond milk = around 3.5 bucks
- 1 cup (180 g) almonds = around 1.5 bucks
- 1 cup almonds + 1 litre water = 1 litre DIY almond milk = 1.5 bucks
I will definitely be making my own fresh almond milk from now on. It's SO easy! And it has the perfect consistency. It tastes a little different than the store-bought, just a little nuttier, i think. And very smooth and creamy but still light. Perfection.
♥
♥
Maisy
2 Comments
Wow, who knew it was that easy! Pinned
ReplyDeleteThanks a lot, Michele! You're absolutely right: it's super easy, and super quick. This was my first time making almond milk, and it took me less than three minutes! Have a lovely day ~ Maisy
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