January 16, 2015

Homemade Almond Milk (Step-By-Step Instructions)


Making your own almond milk is so easy!  You just need to plan ahead for it.  It's raw, lactose-free, unprocessed, and healthy.  It's also creamy and delicious!  Simply soak the almonds in water for 12 hours, drain them, and then process the almonds in the blender with fresh water.  You can also add other ingredients such as vanilla, cinnamon and honey.  It's so easy!  

Note:  Homemade almond milk lasts covered in the refrigerator for 3 to 4 days.  Use the best quality almonds that you can find for the best results.  Hot water makes the almond milk more creamy.  Also, the longer you soak the almonds, the more creamy your results will be.  



Ingredients:
  • 1 c organic raw almonds 
  • 3 c hot water (not boiling), plus more for soaking
  • Pinch of sea salt 
  • 1 tsp pure vanilla extract 
  • 1 tbsp organic raw honey

Directions:

Place the almonds in a large bowl.  Completely cover the almonds with water.  Allow the almonds to soak at least 12 hours.  Drain the almonds in a colander.  



Place the almonds in a blender and add the 3 cups of hot water, sea salt, vanilla, and honey.  Blend on high for 2 minutes.  


Strain the liquid through a fine mesh sieve (or in a nut milk bag) into a large bowl.


Press down on the solids to get as much liquid out as possible.  This takes a few minutes.


Pour the milk into an airtight container.  Cover and chill in the refrigerator.  Store in the refrigerator for up to 4 days.  Shake before use.



Enjoy!


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