In my humble opinion, almond milk is queen of all plant milks. Yes, I've been known to dabble with flax, hemp, soy and even coconut milk from time to time but I always come back to my old standby. This is likely not only because it was the first plant milk I tried when I hopped off the crazy hormone and pus riddled cow juice train but also because it is now the most widely accessible plant drank, overselling its soy counterpart by 40% in 2015. I just love the mild flavor and smooth texture that almond milk brings to everything from smoothies to cereal, mashed potatoes to brownies. 

Inspired/pressured by the prospect of flavoring my milk to my liking (I have a thing for cinnamon) I decided to stop being lazy and try my hand at making my own almond milk. I did a little research and began my preparations - although you could very well use cheese cloth I went out and bought a nut milk bag (like this one), thats right NUT-MILK-BAG, go ahead, say it out loud, I like to. NUT MILK BAG, okay, I'm done. 

Nut. Milk. Bag. 

Unlike many of my recipes this one does require a little bit of patience and a little bit of work but they pay off is so worth it. I don't make my own almond milk consistently but I always enjoy the result immensely when I do. I have since learned that there are easier, life-hack-ish ways of making almond milk by way of blending almond butter and water (stay tuned for my report when I try this method) but if you also want a killer upper body workout as well as a killer finished product to be proud of, keep reading.

Serves: 8 • Prep Time: 8.5 hrs 

  • 1 cup raw almonds, soaked overnight
  • 3 cups filtered water (+1.5 cups)
  • 2 tbsp maple syrup
  • 1 teaspoon vanilla extract (or vanilla bean if you fancy)
  • 1/2 teaspoon cinnamon
  • Pinch Himalayan salt 

  • Suggested additions: 2-3 dates, cardamom, nutmeg, turmeric 

1. Soak the almonds in filtered water overnight (at least 8 hours). Transfer to a colander and rinse the almonds very well (this prevents a bitter taste). 

2. Add the soaked almonds to your high speed blender with fresh, filtered water, vanilla, cinnamon, salt and maple syrup and blend on high for 2 minutes or until the mixture is entirely pulverized. 

NOTE: You can omit all or any of the additions above for a more neutral "plain" flavor.

3. Line a large bowl or container with your cheese cloth/nut milk bag and add the liquid, then proceed to squeeze the shit out of it. I mean it, take out ALL of your anger on that poor bag. If you have done this right you should be left with a dry flour-like meal in the bag and a gorgeous, thick liquid in your bowl. 

PRO TIP: Please do NOT throw the almond pulp away! You are half way to making your own almond butter as explained by All Sorts of Pretty! There's also plenty of other applications for this stuff including drying it in the oven at a low temp for 2-3 hours to make almond flour and adding it to your smoothies, oatmeal or baking recipes.

4. From here I add the strained almond milk back into the blender and blend it with another 1.5 cups of fresh, filtered water.

NOTE: I suppose you could skip this step but I think its a little too thick without it, plus almonds aren't cheap I like to get a little more bang for my buck by adding more water. You could strain it again after the second blend but I don't mind a little bit of pulp left over - just be sure to give your container a shake before use.

5. Transfer to a jar or container. Chill in the fridge and add it to well, literally, everything. 

Keeps for 3-4 days in the fridge. 

 

LIGHT & LOVE, LIVECLEAN KITCHEN