Homemade almond milk

I have been wanting to make my own almond milk for some time now as the unsweetened version is not always available at the supermarket.

All I can say is, I can’t believe I waited so long to make it – it is so simple! I am excited to experiment other type of nuts to mix up the flavours.

Difference between unsoaked (left) and soaked (right) almonds

As you can see by soaking the almonds overnight they have become much brighter in colour and fuller in size. It also makes the almond milk easier to blend and digest.

Frothy almond milk

Frothy almond milk

It only takes one minute for the milk to become white and frothy like this!

My inventive straining contraption

My inventive straining contraption

As I didn’t have a ‘nut milk’ bag to strain it properly I became inventive with this straining contraption – it’s basically two sieves placed on top of one another!

Almond milk strained

Almond milk strained

You should be left with a delicious creamy milk!

Leftover almond pulp

Leftover almond pulp

Don’t throw this almond pulp out as you can make cookies with it!

Almond milk ready to be enjoyed with an almond pulp cookie!

Store in a glass jar in the fridge for up to 4 days. You may have to shake it before each use!

Homemade almond milk

Makes 1 litre

Ingredients:

  • 1 cup raw almonds, soaked in water overnight
  • 1 litre water
  • 2 fresh dates, pitted
  • 1 tsp vanilla extract

Method:

  1. Place almonds and water in a blender on high speed for 1 minute.
  2. Add dates and vanilla extract and blend on high speed for another minute.
  3. Strain through sieve and pour into a jar. Keep the almond pulp to make almond pulp cookies. Enjoy!

Have you ever made your own nut milk?

2 thoughts on “Homemade almond milk

  1. Pingback: Almond pulp cookies | emma lauren

  2. Pingback: Cashew milk | emma lauren

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