Alright guys.
The other day, I posted on Instagram that I made some almond milk at home and I have to be honest.
I've never gotten SO many people asking me for a recipe or for a how-to process than I did for this, so I decided that I just HAD to do a blog post to share how easy it is!
So easy, I don't measure a single thing.
Are you ready for this? *cue Taylor Swift's song in the background*
Step 1: This is a MUST-DO step. Sorry, no shortcuts for this one, but if you want it to turn out right, you have to do this first. SOAK YOUR RAW ALMONDS OVERNIGHT. Fill a bowl with about a cup or so of almonds and cover them with water. Give them a small stir to ensure all almonds are covered, then stick them in your fridge and let the water work its magic. The water will help clean and soften the almonds in order to blend them better. Please make sure you are using RAW almonds and not roasted or salted almonds, roasted and salted almonds will change the flavor of the milk.
**FUN TIP: Store your almonds in the freezer! This will keep your almonds fresh for a seriously long time, I promise. My dad has done this since he first started growing almonds 26 years ago, and it's the only way I store my raw almonds**
Step 2: Strain & thoroughly rinse your almonds. You can see in the photo below how dirty the almonds are. Gross.
Step 3: Put rinsed almonds in blender and fill blender with filtered water. I fill my blender to about 8.5-9 cups because that's what my blender allots for. :)
Steps 4-6: Add in a heavy splash of vanilla extract (about 1 Tbsp) , 2 pinches of sea salt, and 2-3 tbsp organic, 100% maple syrup. Not that nasty fake stuff. You want the real deal, trust me.
**Other sweeteners can be used! If you don't want to use maple syrup, I recommend stevia, 2 pitted dates, or monk fruit!
Step 5: Blend for ONE MINUTE. Seriously, it may seem long but don't cut this short. :)
Step 6: Using cheese cloth or a nut milk bag strain the almond milk into a large bowl. I recommend one with a pour spout for easier transfer. Be sure to squeeze out the excess milk!
Step 7: Transfer to a container and be sure to label your new creation! This will last 3-4 days in the fridge. You will need to shake the milk before using, separation is natural. :)
ENJOY YOUR DELICIOUS ALMOND MILK.