Posted on March 31 2011 | (24) Comments
Homemade almond milk is more nutritious than boxed nondairy milks, yet it takes only minutes to make.
Yield: 3 cups, 6 servings
- 3 cups water
- 1 cup almonds, soaked (about 1 1/2 cups after soaking)
- 3 to 4 pitted medjool dates (see note)
- pinch salt
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon almond extract (optional)
- measuring cups
- measuring spoons
- fine-mesh strainer or mesh bag
- medium bowl
- rubber spatula
Put 1 1/2 cups of the water and the almonds in a blender. Blend on high speed until very smooth. Add the remaining 1 1/2 cups of water and blend until smooth.
Put a fine-mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a mesh bag to strain the milk.
Discard the pulp left in the strainer and rinse out the blender. Put 3/4 cup of the milk back in the blender along with the dates, salt, and optional vanilla and/or almond extract, and blend on high speed until smooth. Add the remaining milk and blend until smooth. Transfer the milk to a sealed container and store in the refrigerator. Almond Milk will keep for five days. It will separate, so shake well before using.
Chocolate Almond Milk: Add 1/3 cup cacao nibs along with the almonds. use 4 dates.
Almond Cream: Almond Cream: Decrease the amount of water to 2 cups. Follow the directions for Almond Milk, but add only 1/2 cup of water at the end of the blending process.
Pistachio or Brazil-Nut Milk: Replace the almonds with raw pistachios or raw Brazil Nuts.
1. To soak the almonds, put 1 cup of them in a mason jar. Fill with cool water, screw on the lid, and soak for 8 hours or overnight at room temperature. Drain and rinse. 1 cup raw almonds yields about 1 1/2 cups soaked.
2. Use 4 dates for a sweeter Almond Milk, and 3 (or less) for a less-sweet milk.
Related Blog Posts: Raw Almond Milk—A Creamy Non-Dairy Miracle