I’ve received a few requests for my almond milk recipe.
Let me start by saying that I’m no innovator in the creation of almond milk. I’m not quite sure which of the plethora of recipes out there I first used when I started making my own almond milk, but this is a pretty standard issue recipe. I’ve taken to adding spices to my almond milk, usually cinnamon, but sometimes pumpkin spice. I encourage you to do the same, it’s your milk, go crazy!
The Fella and I love Costco, and whenever we’re there we pick up a couple of bags of unsalted almonds just for our milk supply. Buying almonds in bulk helps to keep our expenses down. But, to be honest, it’s not about the money for me. I prefer to know what’s in my food and in what quantities. Store bought almond milks are great, but they usually have thickening and preserving agents like carrageenan and xanthan gum. Xanthan gum is generally considered to be harmless, but carrageenan has been linked to stomach inflammation. Just to be safe, I make my own milk.
Before you start you’ll need a couple of supplies:
- A high powered blender. I have a Vitamix, but you could probably use a Blendtec, Ninja, or Nutribullet among other brands of powerful blenders.
- A nut milk bag. I bought mine on Amazon for a few dollars.
- An air-tight bottle that you can shake without drippage (some of the almond will settle on the bottom of the bottle and you’ll have to shake before pouring.
- 1.5 cups whole unsalted almonds
- 4.5 cups filtered water
- 1 tsp vanilla extract
- 1-2 Tbsp natural maple syrup
- 1/2 tsp cinnamon (or pumpkin pie spice)
- The night before you plan to make your almond milk, measure out the almonds and place in bowl. Cover almonds with filtered water (enough to cover completely). Refrigerate overnight.
- In the morning (or whenever), place a bowl beneath your colander and drain almonds, retaining soaking water for later.
- Place almonds in your blender. Measure out your reserved soaking water and add more filtered water as necessary to reach 4.5 cups.
- Add maple syrup to taste, vanilla extract, and spices.
- Puree until completely liquified.
- Place nut bag in a large bowl and fill with blended mixture. Use your hands to "milk" the excess moisture from the almond paste in the bag. Feel free to save remaining almond mash for baking--it's great in oatmeal and yogurt.
- Pour into an air-tight bottle and enjoy.
- Stays fresh for up to 5 days.