How To Make Almond Milk

After a year of posts containing cakes, cookies, and various other sweets, I thought we were overdue for something with which to wash them all down. So how about a tall, cold glass of milk?

 

Almond Milk

 

These days, the selection of commercially made, non-dairy milks is vast. Soy, nuts, hemp, rice, and oats are all regularly stocked at my local grocery store. This weekend I noticed, for the first time, they had added flax milk to the mix too!… Even with all the choices, my personal favorite is still almond, and buy Blue Diamond Almond Breeze (plain, unsweetened). Mostly it’s used for baking/cooking, but when I do drink it, I sweeten it with a smidgen of agave. Nothing beats fresh made though, and if you haven’t tried making your own, I highly recommend that you do.

 

What’s your favorite milk? Have you ever made your own?

 

Almond Milk2

 
 

Almond Milk

1/2 cup Raw Almond
2 cups Water
1/2 tsp Agave Nectar
pinch of Salt

Some people suggest soaking your almonds first, I skip this step. However, if you want, soak your nuts in for several hours or overnight (in the refrigerator) then drain and discard the water when ready to use.

Throw almonds, water, agave and salt into a blender. On highest setting, blend for 1 to 3 minutes (depending on the power of your blender). Using a fabric coffee filter, strain the liquid from the almond grounds, squeezing as much liquid out as possible. Discard almond grounds or save for later use (such as baking).

Store almond milk in refrigerator for 3 โ€“ 5 days.

 
 

10 thoughts on “How To Make Almond Milk

  1. Starr Post author

    I hope you do give it a try. You won’t be disappointed making your own. It really is as easy as it sounds, and tastes so much fresher than the packaged kind.

    Reply
  2. OishiiTreats

    I love almond milk, I’ve been drinking soy but recently they started carrying the blue diamond at my local commissary and love it! Never thought about making my own, looks easy and sounds great with agave. thanks for sharing ๐Ÿ™‚

    Reply
    1. Starr Post author

      It’s surprisingly easy, and (I forgot to mention) customizable. You can mix up the nuts, say half almond, half cashew, for an extra creamy drink. Also I hear that using all walnuts is very nice (though I have yet to try it).

      Reply
  3. Laura

    Thank you so much for this easy recipe! Quick question, do I need to remove the skin of the almond first or can I keep it on? I think it would be so time consuming to remove each one. But buying them already peeled is pretty expensive. Just curious as to how you do it?

    Reply
    1. Starr Post author

      Hi Laura! Thanks for the great question!… Although I’m quite sure that there are people who believe that the skin should be removed, I am not one of them. The way I figure it, the straining process should catch it all anyway. So by all means say your time and your money! ๐Ÿ™‚

      Reply

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