Let’s face it, giving up dairy is tough. It’s creamy. A lot of delicious recipes are made with it, and it’s just comforting to drink. When I switched to a paleo diet , it was the hardest thing for me to give up. Coffee is just not the same without cream. There were some days where I would get some serious cravings for it. But then I discovered an easy process that satiated these desires. I learned how to make homemade almond milk.
You’re Not Drinking Real Almond Milk
If you’re like me, you’ve tried store-bought almond milk hoping that it would fill your need for dairy milk. And maybe it did, but only sort of. It looks like the same, has a similar consistency, but is seriously lacking in flavor and that all important creaminess.
I have news for you, the stuff you purchased the store is not real almond milk. There are hardly any almonds in there! They should really be calling “almond water”. First, the manufacturers add just enough almonds to make it look white. Next, they thicken it with carrageenan to give the illusion of creaminess. Finally, they fortify it with vitamins and minerals to give the impression that it is nutritious. It doesn’t even taste like almonds!
Discover The Real Deal
The good news is that homemade almond milk is easy to make, right in your own kitchen. However, I have to warn you: once you taste your first batch, you will never be able to go back to the store-bought variety. Why?
Homemade almond milk is creamy. Really creamy! A thick layer of cream rises to the top while it’s sitting in your fridge. And actually tastes like almonds! The subtle, authentic almond flavor is wonderful with coffee, smoothies or just by itself.
How to Make Homemade Almond Milk
When I first learned how to make homemade almond milk, I was impressed at how easy it was. Then when I tasted it, I was blown away. And I haven’t missed dairy milk since.
Easy, 3-Step Process
1. Before bed, soak some raw almonds in water.
2. In the morning, blend the almonds with water until smooth.
3. Strain out the almond meal solids, and you’re done!
Minimal Equipment Needed
To make this recipe, you just need a and something to strain out the solids.
You can strain the mixture with cheesecloth, but you will have an easier time and get much better results with a . Nut milk bags are designed to filter out all the grit and will give you the smoothest product. Plus, they are built to hold up to heavy squeezing, so you can get the most milk out of your almonds. Almonds aren’t cheap so if you plan on making almond milk on any regular basis,
Customize to Your Tastes
The following recipe makes almond milk with the consistency of 2% dairy milk. Adjust to your taste by varying the almond to water ratio. To get more milk, and a thinner product, add more water. Or you can make it even more creamy by adding less water, which will give you less milk.
- 1 cup raw almonds
- 2 cups water
- More water for soaking almonds
- Honey or 1-2 pitted dates to sweeten (Optional)
- Soak almonds in a bowl of water for 8 to 24 hours. Drain and rinse.
- Blend almonds, 2 cups water, and dates (if using) in for 2 minutes.
- Place in a 1 quart measuring cup and pour almond mixture into the bag. Pull drawstring to close nut milk bag and lift up to allow the almond milk to drain into the pitcher. While holding the top of the nut milk bag with one hand, use the other to squeeze. Continue squeezing until the milk stops draining.
- Sweeten with honey if desired. Chill almond milk in the refrigerator, covered for 2-3 hours.
- - Almond milk keeps in the refrigerator for up to 3 days.
- - Make sure to use only raw almonds for this recipe.
- - Add more or less water to achieve your desired level of creaminess.