You can buy a carton of almond milk at the grocery store, but did you know you can make it at home for just pennies? The best part is that you’ll have lots of leftover almond pulp to mix into other recipes. Homemade almond milk is healthier, purer, and worth every ounce of the almonds you need for the ingredients list. Calling for just two basic ingredients — almonds and filtered water — this is one recipe that’s easy, delicious, and absolutely wonderful to try once (or a dozen times!).
Basic Almond Milk
Makes 8 servings
- 1 cup raw almonds
- 4 cups filtered water
- pinch of sea salt
1. Place the almonds in a large bowl. Cover with water, and soak them overnight.
2. Rinse and drain the soaked almonds, and place them in a high-speed blender or food processor along with the filtered water and salt. Blend on high for 60 seconds, then place a piece of cheesecloth* in a strainer over a large bowl. (*Cut the cheesecloth large enough to rest in the bowl with several inches left hanging over the edges of the bowl.)
3. Pour the contents of the blender into the cheesecloth. Fold up the edges of the cheesecloth, and gently squeeze the cheesecloth to release the milk.
4. Pour into a large jar or pitcher with an airtight seal. Store in the refrigerator for three to five days. Shake the jar before serving.
Make it vanilla: Add 2 tablespoons agave nectar, plus 1 teaspoon vanilla to basic almond milk
Make it chocolate: Add 1 1/2 tablespoons cocoa powder, 2 tablespoons agave nectar, and 1/2 teaspoon vanilla to basic almond milk