Homemade almond milk - A simple creamy treat

Much easier than it sounds

For a few years we have been making our own almond milk at home - but not always on a regular basis. We consume a lot of it so I still buy some cartons every week in the supermarket as well. But to top off breakfast bowls, for a nice rich afternoon treat or to go along with cookies, the homemade version is just a different level and so full of flavors. My husband, who likes his coffee usually black, actually started adding the fresh almond milk to his coffee. Although I only buy the unsweetened version at the store, I usually sweeten my homemade almond milk with honey or agave.

It might take you 15-20 min the first few times but I guarantee you once you have done a few batches, especially with little helping hands, you will be a pro in zero time. It usually takes me a max of 8 minutes from rinsing the soaked almonds to putting the pitcher filled with fresh homemade almond milk in the fridge including a cleaned blender. Mila absolutely loves helping and making “her own Mila milk”, and she’s so proud with the final product. So give it a try (with or without kids):

1 (very filled) cup almonds – soak in filtered water over night (if you are short on time, 4 hours is fine too) to get the enzyme inhibitors out of the almonds
4 cups of spring water (or filtered water)
Sweetener of choice: I prefer a mix of dates (2 pitted ones) and agave nectar (1-2 tbls). Sometimes I do a mix of dates and a few drops of stevia. Sometimes I just use good honey (app. 3 tbsp). Play around what you like best.
½ tsp cinnamon + 1 tsp vanilla (optional but so good)

Once the almonds are softened from soaking, rinse them with clean water. Fill up your blender (we have a high speed blender such as Blendtec and Vitamix) with spring water, add almonds, sweetener and spices if you like. Blend on high speed for a minute or two, depending on the strength of your blender. When you see only tiny speckles of the almonds floating in the milk, then you know its time to squeeze. Mila’s favorite part. Best is to use a nut milk bag (yes, those things really do exist and are worth the purchase if you plan on making more nut milks at home. I love this one) but you can also use very fine cheesecloth (might be a bit messier). Place the nut bag over a large bowl and pour in the milk. Gently squeeze out the milk, leaving only the almond pulp or “meal” behind. Use a funnel if you prefer and pour milk in a closable glass container and put it in the fridge.

Wait a few hours. Yes, I know it’s so tempting to try as it is, but it is worth the extra little wait. Because chilled almond milk is extra delicious. And I fell that the richness of the milk is more dominant when the milk is cold.  It will last 3-5 days in the fridge. But you probably will finish it before anyways.

On the photos you see the amount of whole almonds, which went in (a very filled cup plus extras) and after squeezing the nut milk we were left with about half of the original amount.  The grounded almonds, which stay behind after you squeezed out all the milk are called almond meal or pulp.

Next I will try to sweeten with maple syrup. Never done it. I am curious if you have made your own almond milk before? And what on earth do you do with all the left over almond meal? I have a few recipes but during the week I collect quiet a good amount of almond meal.