In the Kitchen: DIY Homemade Almond Milk Recpie

Today I’m going to share with you a super simple DIY Homemade Almond Milk Recipe.

All you really need for this is Almonds and Water.  If you want to sweeten it up a bit and add a little more flavor you can add a Pitted Date, a pinch of salt, and a small splash of vanilla. 

 

Let's get started!

 

Soak 1 C. of almonds in 4 C. of water overnight.

 

 

Your water will turn a funky color and you’ll wonder if it’s still okay to use.  Yes, it is.

 

 Strain off the water the almonds have been soaking in.

 

You end up with these nice beautiful plump looking almonds.

In a blender or food processor add your plump almonds, and 4 C. of water.  If you chose to add the date, vanilla, and salt, now is the time.  I did add those for this batch, that's why the water is the color it is.

 

Turn it on and wait about a minute.  It doesn’t take too long at all to see the magic happening.

 

Strain the almond meal from the almond milk.  I had a small cry over some spilt milk, but we kept going anyway.  At this point you can use the back of a spoon to push some extra liquid through the strainer.  Thanks to my hubby for that creative thinking!  We got probably another half cup of almond milk from his trick!  Which is probably about how much we poured out on the counter!

 

Then just pour the milk into a jar and put it in the fridge!

 

Easy right? Now quit spending so much on store bought almond milk that can be full of fillers/processed junk.  Remember just because a label says “natural” doesn’t mean it’s actually natural.  You can totally make this! 

The leftover almonds, called the almond meal are still very much edible.  I put ours in a covered container the fridge overnight because I didn’t feel like doing anything with them right away. 

Today I toasted the almond meal on a pan in the oven at 425 for about 5-10 minutes. You can sprinkle it over just about anything; flavored or plain yogurts, oatmeal, hmm, maybe even some homemade ice cream…

FYI-  I’ve read you can keep homemade almond milk in the fridge about 5 days.  I don’t imagine it’ll last that long around here, especially because I love to blend up frozen coffee cubes and almond milk for a tasty midafternoon treat quite often.

Double FYI- Making this with your husband is a fun bonding experience.  It’s probably not something either of you has made before, so no arguing over which way is the “right” way, or whatever.  Not that we do that sometimes or anything.  My husband doesn’t care for almond milk, but he was still a team player when it came to playing in the kitchen together.  The Fashionista, our oldest daughter who might as well be nicknamed future foodie, enjoyed staying up with us to help out also!