It’s probably easier to make almond milk than to buy it at the store, and as always it tastes so much better when you make it yourself. All you need is a cup full of almonds, water and some sort of sweetener. It’s a great alternative to dairy milk and I feel that it’s a meatier milk, if that makes sense in any way. I enjoy using it in granola, drinking it straight and using it to thicken up my chia seed puddin’ (FYI- I think it’s disgraceful when then g is added to the word puddin’). Warning though, if you try to microwave it, it’ll curdle and overflow (I learned this the hard way…). To be honest, my favorite way to use almond milk is to use it to make a mean hot chocolate. actually, now that I mention it…
Makes 1 Quart
2 Cups Almonds
4 Cups Water (more for soaking)
2 Tbsp Maple Syrup
1 tsp vanilla extract
- Put almonds in a bowl and fill with water so almonds are completely covered with some room for expansion. Soak overnight.
- Strain almonds and rinse with cold water.
- Blend almonds and 4 cups of water in blender until smooth
- Strain mixture through a fine mesh nut or cheese cloth and express as much liquid as possible.
- Add in maple syrup and vanilla extract, stir well and enjoy!
If you’re feeling really ambitious…
All that extra almond grinds, you can turn into about 1 Cup of almond flour. Simply spread almond paste on a baking sheet and bake at 300 degrees until dry (about 1.5 hours) re-mixing it every 30 minutes or so. After it is dry, pulse it in a food processor until it has the texture of flour.