Singing Bird Holistic Health Coaching

Homemade Almond Milk

I have been thinking about making almond milk for quite some time. After cutting out most dairy in my diet, I needed a replacement…especially for my morning coffee. Store-bought almond milk is okay, but it has a bunch additives, including carrageenan. You can read Andrew Weil’s opinion of carrageenan here. And oh my gosh, homemade almond milk is SO MUCH BETTER TASTING than the store-bought kind!! I am really excited to try making other iterations with different types of nuts and spices.

This version is great for coffee or adding to smoothies.

INGREDIENTS 

1 cup of raw almonds

3 cups of water

1/2 tsp vanilla extract

1/2 tsp cinnamon

You will also need a good blender and a cheese cloth. I bought regular cheese cloths, which worked pretty well but some of the pulp still came through. Next time I am going to try an ultra fine cheese cloth or a special nut milk bag (both available on Amazon!)

DIRECTIONS

Soak your almonds in water overnight in the fridge. In the morning, drain and rinse them under cold water.

Add all ingredients to your blender. Blend until smooth. Pour the mixture through your cheese cloth into a bowl or pitcher, squeezing out all the liquid. That’s it! Now you have delicious almond milk that you can store in the fridge for up to 5 days! I have read that you can use the leftover almond meal as well (for almond flour or cookies), but I haven’t tried that yet. 

Depending on what consistency you like, you can add more or less water. For reference, the ratio I used came out with a similar consistency to whole milk.

I am really excited to try this with other types of nuts and spice combinations as well! Enjoy!!