Sorry, I am sure I have won the worst blogger award! I did not post for a whole month, honestly I needed the time away because last month was crazy busy and spending time with my baby is so tempting. With all the hats I wear around here; wife, mother, business owner, I was starting to feel spread thin, but its a new month and I am grateful for new starts. Anyway, I share on my instagram my obsession for home-made almond milk and the request for a tutorial rained in! There are many recipes online that I love specially this one so if you feel like you need a little more guidance make sure to check out the video I linked.
My husband and I are both on our second week of the whole30 and freshly made almond milk is such a treat so I have been making lots of it, its so simple and taste so amazing specially with cold brew and a little swirl of lavender essential oil. For my friends who can’t drink caffeine replace the cold brew with dark roast dandelion tea, you can thank me later!
Also, one perk of making your own almond milk is that you can put it in adorable glass jars that maybe you’ve hoarded one too many of. Not like I would know. And this is better for the environment too so you can say you’re GOING GREEN, y’all know I love being green 🙂 Mason jars work too.
Here’s the full recipe and how to, although it’s almost laughable at how easy it is that you won’t need a recipe after you make it one time.
Ingredients & Equipment
- 1 cup raw almonds
- 8-10 cups of water
- 1/2 tsp. pink himalayan salt
- nut milk bag or cheesecloth
- Optional: natural sweeteners like stevia, dates, honey, maple syrup, vanilla.
- Optional: 1 drop of Young Living Vitality lavender essential oil (think best lavender latte ever), tumeric (golden milk, google it) 1 drop of Young Living Cinnamon bark oil (hello best chai latte), Unsweetened cocoa powder (hello iced mocha), Matcha powder.
- Soak almonds in 2-3 cups of water and salt for at least 12 hours.
- Give the almonds a good rinse and toss in a blender with 8 cups of water, or however much your blender will hold. You may need to do a couple of batches if you don’t have a big enough blender, but that’s okay.
- Let the blender run on high for a minute or two, until you can see it’s creamy and mixed well (the almonds should be teeny tiny little bits, the smaller the better). If you are adding dates now would be the time.
- Grab your cheese cloth or nut milk bag and pour your almond mixture through it. Squeeze thoroughly until no moisture comes through, but for the love of all things hippie DO NOT THROW AWAY THE ALMOND PULP!!! Because you can make almond flour with it, which is super expensive, is gluten free, is a tremendous alternative to wheat flours, is very nutritious and a great way to use up every last bit of those healthy almonds. Don’t throw it away. Just throw it in the fridge until you get the time to dry it out.
- If sweetening your milk, put it back in the blender (rinse it first) and add whatever natural sweetener you like. For me, I like to keep the whole batch plain and just sweeten a glass as I go if I feel like having it sweet. I do add vanilla beans at this point. I usually make 2 batches, a plain one and one infused with lavender or cinnamon oil.
Makes: about 2 quarts of milk
A few tips and tricks:
Your milk will separate after a little while in the fridge. This is totally normal, just give it a good shake. This is what happens when your milk is (crappy preservatives free) can you say AMEN!
Your almond milk will last about 5-7 days in the fridge. So drink up! If you’re anything like us it will last 2 days at most.
To make coffee creamer, just use less water (maybe half) and add whatever sweeteners and spices you want. I keep in my friedge a Lavender (for the sake of God please use therapeutic grade oils, not cheap store bought ones) , cinnamon and date paste, and a mocha creamer!
Someone on insta asked me if this saves money and after really looking into it, I can say that YES it definitely can if you make sure to use the almond pulp by making flour with it – then you save a whole lot because that stuff is like super EXPENSIVE and I bet most of it was not soaked. If you are throwing away the pulp then you are probably paying about the same but you’re also drinking the best almond milk of your life, cutting out any unnecessary additives and preservatives for a much healthier alternative. Just saying! How long do you think it took that almond milk to get from the manufacturer to your refrigerator? And how many almonds are in your carton? Before you go sending me hate mail just know that I’m not a crazy DIY almond milk activist, I am not judging anyone, shoot I still buy almond milk from Trader Joe’s. I get it people are busy, especially moms so I get it. But if you want to make your own, know that it is easy, fast, and so freaking amazing!