homemade vanilla almond milk
 
 
makes 3-4 cups strained or 4-5 cups unstrained depending on the water ratio you use Note: You will need to soak the almonds overnight or all day (8-12 hours) Special equipment: nut milk bag, high powered blender
Author:
Recipe type: beverages
Serves: 4 cups
Ingredients
  • 1 cup whole raw organic almonds - see my note in the top of the post to see why you should use organic almonds
  • 5 cups filtered water, divided - 2 cups for soaking the almonds, and 3 cups for making the milk - see my notes below on nut to water ratios
  • pinch of sea salt - this helps to enhance the flavor of the milk
  • 1 tablespoon vanilla extract or 2 Medjool dates - I've used both, but my kiddos prefer the vanilla
Instructions
  1. Place 1 cup raw almonds in small bowl or glass container with a lid, add 2 cups filtered water, cover and soak for 10 to 12 hours. I always just soak my almonds overnight.
  2. Using a strainer, drain and rinse the soaked almonds.
  3. Place the almonds in a high powered upright blender. Now you have 2 choices here.
  4. You can add 3 cups of water (my preference) and get a thicker more traditional almond milk. This actually tastes like the stuff you get in store, OR you can add 4 cups of water and get a thinner almond milk, which is perfect for pairing with cereal and oatmeal.
  5. Add in the 3-4 cups filtered water, pinch of sea salt and the tablespoon vanilla extract. You can also skip the vanilla extract and use 1 to 2 de-pitted Medjool dates. I've made it both ways and love it either way, but my kids prefer the vanilla flavored milk.
  6. NOTE: If you want a super thick milk, then you can do a ratio of 2 cups water to 1 cup soaked almonds. I haven't tried this ratio yet, but some people really like it thick.
  7. Blend on high speed for at least 1 minute, or until the milk is completely smooth and frothy.
  8. Stop right here if you want unstrained almond milk (milk with the nut pulp in it). Pour it into a glass bottle with lid and store it in the refrigerator for up to 5 days, make sure to shake the milk well before using. Unstrained almond milk is great for topping on granola and for using in smoothies. Unstrained almond milk has more nutrients and fiber than the strained milk, but I prefer the consistency of the strained almond milk, so I usually strain mine.
  9. Proceed if you want strained almond milk: To strain almond milk you will need a nut milk bag, or you could use several layers of cheese cloth, or a clean flour sack towel, but I would honestly invest in a nut milk bag because they can be washed and reused again and again. Place the nut bag over a medium bowl, jar or jug (one that can hold 4 cups or water or more).
  10. Pour the almond milk into the bag and gently twist the top of the bag closed. Slowly twist the bag so the milk escapes. Keep twisting and squeezing the bag until every last drop is out. Make sure you squeeze the bag to get the last bit of liquid out, as this is the creamiest and yummiest bit of the milk, so don’t miss out on that!
  11. You can compost the leftover pulp or check out this link for ways to use leftover almond pulp.
  12. Storage: Store the almond milk in a glass jar, or bottle with a lid in the fridge. The milk will last up to 5 days.
  13. Make sure to shake it well before using.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2015/10/homemade-vanilla-almond-milk/