This almond milk recipe is maybe the easiest thing you’ll ever make in your kitchen!
I know that nothing is easier than buying a carton of milk from the grocery store. And I’ll be honest, I buy milk allllll the time at the store so I’m in no way trying to make you feel bad if you have never made your own. But just in case you’re interested in making your own, I’m here to let you know it’s super simple and worth trying.
One reason I became interested in making my own milk is because I couldn’t pronounce some of the ingredients in the store bought milk I was buying and I’m not a fan of that. When I make my own, the ingredients are almonds and water. That’s it! So I feel better about putting it in my body and I know where it came from and that’s important to me.
Here’s how you do it:
First, soak your almonds overnight. This part is easy. Put 1/2 cup of almonds in a glass jar, cover them with water, and let them soak while you sleep. In the morning, drain and rinse them and they will be ready to go!
In the past I have taken all the skins off each almond after soaking. It’s not hard, but it’s a little time consuming. With my most recent round, I left the skins on and there is absolutely zero difference in taste so I will be doing it this way for now on.
After rinsing, place them in your blender with 2.5 cups of filtered water. Blend on high speed for about 5 mins. This is the step where you can add flavor if you wish. I sometimes add a splash of vanilla extract and it’s a great addition .
The last step is to strain it so you can separate the almond pulp from the liquid. I use this milk bag and I love it! [Side note: It’s actually called a “nut milk bag”. Doesn’t that sound disgusting? The term “nut milk”‘ is not the most appealing term when it comes to food! I’ll leave it at that. Haha!]
So anyways, straight from the blender you will pour the milk into the nut bag with a large container under it to catch your milk as it goes through the bag. Lightly squeeze the bag until all the liquid is out and all you have left in the bag is the almond pulp. You can go on Pinterest and find tons of recipes that use almond pulp so don’t throw it out! I will be posting a few fun recipes on the blog soon and I’ll link them here when they are available.
Transfer the milk to a glass jar with a tight fitting lid and store in your fridge for up to 4 days.
Pretty easy right?
*This recipe makes about 2.5 cups of milk. If you want more, just double it. But I have found that it only lasts a few days in the fridge before it goes bad so I make small batches to ensure it stays fresh.
| Prep Time | 10 Mins |
| Servings |
Cups
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- 1/2 cups almonds, soaked leave the skins on
- 2.5 cups filtered water
Ingredients
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- Soak your almonds overnight. Put 1/2 cup of almonds in a glass jar, cover them with water, and let them soak while you sleep.
- In the morning, drain and rinse them.
- After rinsing, place them in your blender with 2.5 cups of filtered water. Blend on high speed for about 5 mins.
- Use a milk bag (linked above) to strain the almonds. Lightly squeeze the bag until all the liquid is out and all you have left in the bag is the almond pulp. Don't discard the pulp!
- Transfer the milk to a glass jar with a tight fitting lid and store in your fridge for up to 4 days.