Almond milk is an easy and delicious milk substitute! You can discard the meal or dry it and use it in recipes.
Course
Drinks
Cuisine
American
Keyword
how to, kid-friendly recipes, kitchen tips
Prep Time5minutes
Cook Time5minutes
Total Time10minutes
Servings4
AuthorLinda Spiker
Ingredients
2cupsraw almondssoaked in water
4cupsfiltered water
1pinchsea salt
Flavoring options:
Vanilla paste or extractif making vanilla almond milk
stevia dropshoney, maple syrup or 2-3 dates for sweetening (optional)
unsweetened cocoa powderif making the chocolate version
Instructions
Place raw almonds and a pinch of sea salt in a bowl or large jar, cover with filtered water (enough so that water is at least 2-3 inches above nuts) cover and soak over night.
Discard soaking water and rinse almonds in colander.
Place soaked nuts in a blender add 4 cups filtered water. Blend until smooth.
Pour through a milk nut bag in 3rds and squeeze almond milk into a bowl.
Leave plain or add some vanilla paste to taste. Or sweeten with 3 liquid stevia drops, or a teaspoon or two of honey or maple syrup. I prefer using three dates to sweeten my almond milk. To use dates, add milk back to blender with 2-3 soft, pitted dates and blend until smooth. Always double check pits are removed before blending.
Chocolate version:
Add desired amount of fresh sweetened vanilla almond milk back into blender and 1 tablespoon of cocoa powder per cup of almond milk.
* If you would like to make almond meal from left over pulp:
place pulp on a cookie sheet covered with parchment paper and bake in oven at 170 degrees for about 2 hours (depends on where you live). When meal feels dry to touch remove from oven. Allow to cool, place in blender for a quick pulse to break up chunks.