By Leslie Hanft, Certified Holistic Health Coach
Homemade Almond Milk

Homemade Almond Milk

I love almonds!  Whether it is raw almonds as a healthy snack, almond butter on sprouted grain toast for breakfast or almond milk in my smoothies, I enjoy the texture and taste of almonds and they satisfy my appetite.

And best of all, almonds are one of the healthiest nuts you can eat.  Almonds are high in fiber and protein and the best whole food source of vitamin E, which is a powerful antioxidant.  They are also a rich source of magnesium, calcium, phosphorus, iron, zinc and folic acid.  And almonds are high in monounsaturated fats, the “good” fat that helps lower the amount of LDL in your blood and reduce your risk for heart disease.

What I don’t like are all the additives and preservatives found in commercially processed almond milk.  That is why I decided to try making my own homemade almond milk and I was amazed to discover how simple it is to do.  Now, I am completely hooked.  It is much more nutritious and better tasting than anything you can get in a carton and is well worth the effort.

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The first step is to soak the almonds overnight.

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Next, put the almonds, water and flavorings of your choice into the blender.

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Blend on high for 1-2 minutes until the mixture becomes frothy.

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Pour the mixture through a nut milk bag (you can purchase one at amazon.com for under $10) into a glass container and store in the refrigerator.

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Note – you will have almond pulp leftover.  You can save it to use in recipes or dry it out in the oven for several hours to use as almond flour in baking, however, most of the nutrients have gone into the milk.

If you are used to the almond milk you buy in the grocery store then this will be a real treat.  Enjoy!

Homemade Almond Milk
 
Author:
Ingredients
  • filtered water for soaking the almonds
  • 1½ cups of raw organic almonds
  • 5 cups of filtered water
  • 1 tablespoon of maple syrup
  • 1 tablespoon of pure vanilla extract
  • You can also try other flavorings such as raw honey or a few medjool dates.
Instructions
  1. Cover the almonds with filtered water and soak overnight.
  2. Drain the soaking water and rinse the almonds.
  3. Place the almonds, 5 cups of filtered water, maple syrup and vanilla in a blender. A Vitamix works very well.
  4. Blend on high for about 1-2 minutes. The mixture will become frothy.
  5. Slowly pour the mixture through a nut milk bag into a 2 liter glass container.
  6. Squeeze the bag to extract all of the milk.
  7. Store the milk in the refrigerator for up to 5 days.
  8. The milk tends to separate so shake the container prior to each use.
  9. Enjoy!

 

6 Responses to Homemade Almond Milk

  1. Bonnie says:

    I put my pulp in a food processor along with ripe bananas and blend until smooth and creamy. Spread on Teflon sheets of dehydrator and dehydrate! I flip over onto mesh screen when dry enough and finish dehydrating. When completely dry, cut or break into pieces and eat! They taste like cookies! You could probably add other things, but this is simple and delicious! AND no waste. In fact, we use dead ripe bananas sold at discount. You can freeze the pulp until you are ready to make the “pulp cookies.”

  2. Leandra says:

    Does the class container need to be covered in the refrigerator or can it be left topless? Once I get a nut bag, I am trying this!

    • Leslie Leslie says:

      I recommend covering the container to keep it fresh. You will also want to shake the container a bit before you pour the milk out because it will separate. Definitely give it a try. It is really easy and so much better than anything you can buy in a store. Let me know how you like it. Enjoy!

  3. Marci says:

    I just made my third batch of almond milk last night. And, yes it is delicious! I add coconut flakes to mine. But, I have been wondering what to do with the pulp left over. I froze what was left over from last night, hoping to find an answer. You do make a point though…sure, I could dry it out and use it, but I suppose the nutrients have already been stripped from it…do you use yours? Or does it go bye bye?

    • Leslie leslie says:

      I like your idea of adding coconut flakes – I am going to try that. I don’t save my almond pulp although sometimes I feel bad about it. I know some people add it to smoothies or oatmeal as is, or dry it out in a oven on a low temperature for several hours and use it in baked goods. I think it comes down to a personal preference. Let me know what you decide to do.

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