It’s on the brink of Fall here in Oregon, and with Fall comes sweet and delicious coffee drinks and creamy soups. While nut milk is a great component to these Fall favorites, it is hard to find a worthy store-bought nut milk. They are either filled with unnecessary, non-nutritious ingredients, or their prices are through the roof. This is why it’s time to start making your own!
Homemade almond milk is SO simple and, believe me, it tastes a million times better than the store bought kind (it’s also more naturally nutrient-dense!). If you’re hooked on the flavored ones, you can even experiment with adding your own unique ingredients like vanilla or cinnamon.
The one con, if you can even call it that, is that homemade almond milk only stays good for a couple days. If you’re like me, this is actually a good thing, because you aren’t consuming preservatives or thickeners.
Although it may seem intimidating at first, I assure you that making almond milk can soon become a quick and easy part of your normal routine. You also end up with a ton of almond meal, which is great for baking!
You will need:
- A nut milk bag
- A sieve
- A funnel
- A milk bottle (at least 32 ounces)
- A large bowl
Homemade Almond Milk
- 1 cup Almonds
- Filtered Water (for soaking)
- 4 cups Filtered water
Put your almonds in a bowl, cover with water and soak overnight (or for eight hours).
Strain and rinse almonds using a sieve.
Combine almonds and 4 cups of filtered water in blender. I use a Ninja blender and have to split my almonds and water up into two batches.
Blend for 1 minute.
Line your sieve with your nut milk bag. Place the sieve over your bowl.
Pour your milk mixture into your nut milk bag and squeeze bag until all of the almond milk is extracted.
Using a funnel, pour your nut milk into your bottles and refrigerate!
I have found that my almond milk stays fresh for about 2 days. If you are ending up with tons of wasted almond milk, you can always cut the recipe in half!