A few months ago I bought a bag of almonds thinking I would finally get around to making homemade almond milk.
The bag sat in the cupboard, made the move to the new house and sat in the new cupboard.
A week ago I saw this recipe on Shutterbean for homemade almond milk and I decided it was time.
All I needed was a nut milk bag. When I said I was ordering one from Amazon, Michael looked up from his computer and said, “you’re ordering what?” To clear up any confusion here it is.
It’s a small nylon bag that you strain your homemade almond milk through. I think the shipping cost were more than the bag itself but I didn’t want to bother with finding one locally.
The process was a little laborious, mainly because I used my food processor and not a blender. Then the processor leaked, twice, so there was a lot of clean up involved. But, the end result was probably the most delicious almond milk I’ve ever tasted. It tastes like almonds, duh, but in a cleaner, nuttier kind of way. It does separate a bit once it settles but a quick shake and you’re back in business. If you’re thinking about making homemade almond milk I highly recommend jumping on the bandwagon.
Step-by-step tutorial below.
Homemade Almond Milk (vegan, gluten-free)
Soak 2 cups of almonds in water for 8 hours or overnight. Make sure the almonds are completely covered in water. They’ll get all plump from the 8 hour bath.
Drain and rinse the almonds then place in a blender with 6 cups of water, 1 teaspoon of vanilla extract and a pinch of salt. If you’d like a sweeter milk, you can add 2 soaked dates to the mix as well.
Process until there are no big chunks left, about 2 minutes.
Place nut milk bag over a glass.
Pour almond milk from processor through bag and squeeze out the juice. I made a serious mess, so the whole operation was moved to the sink.
Squeeze until only almond pulp remains in the bag.
I tried to make cookies with the pulp. No go!
Pour milk into a glass jar. This jar has followed me from house to house. It was a hand-me-down from my first roommate in San Francisco. Now it has a use!
I highly suggest making your own homemade almond milk if you’re even the least bit curious. I made a ginger, blueberry smoothie with it this morning that was amazing, partly because of the fresh milk.
On a completely unrelated topic, I cut my hair yesterday! I hadn’t intentionally grown my hair out but after the wedding I never got around to trimming it and my hair was already really long back in September. I figured that I could finally donate my hair to locks of love without feeling like there was no hair leftover for me. It’s still very short, too short for my taste but knowing that I did something good for someone else makes it worth it. Plus, it feels really healthy and I can still pull it back, which is all I really care about for running and yoga.
Apologies if it looks like I’m pissed off, selfies really aren’t my thing. 🙂
Have a great Wednesday.
Enjoy and Exhale!