Almond Milk.   I make a lot of almond milk. Fresh almond milk makes a slightly sweet, nutty, creamy and delicious milk. Like everything else, homemade is much tastier than store bought.  And it is a lot easier than you think.  When you make it at home, you are avoiding the extra sugars, stabilizers, thickeners and preservatives that are added to the nut milks you buy in the store.  Also — it tastes sooooo much better! You have the luxury of adding cinnamon, nutmeg, stevia, sea salt, vanilla etc.

Raw almond milk is a great nutritious replacement for the pasteurized versions now available.  It is an excellent base for smoothies, shakes and frozen fruit creams.  It is delicious alone or poured over museli.

How do you “milk” an almond? Almond milk is made by soaking almonds to soften and plump them up, then blending them in water. The soaking also makes the almonds easier to digest.  The two cups of almonds I soak overnight turn out to be between 3-4 4 cups after soaking because they plump up!

Almond milk packs a powerful nutritional punch.  It is nutrient fortified and a good source of fat-soluble vitamins.  It is also rich in Calcium.  It provides the same amount per cup as soy or cow’s milk. Unlike animal milk, it contains no cholesterol or lactose and it less caloric.

Nut milks have not just been around for the last 50-60 yrs…in the Middle Ages, almond milk was used in both the Islamic and Christian worlds, because its vegetable composition was suitable for Lent. It was also a staple in medieval kitchens because cow’s milk would not keep for long without spoiling.

My recipe yields about 10-11 cups of almond milk. I make it in two batches and fill two glass containers.  I buy almonds in the bulk and use the pure filtered water from the filter machine at Whole Foods.

Almond Milk Recipe
yields about 10-11 cups almond milk

• 2 cups almonds
• 5-6 cups water (for the milk)
• Blender (I use a high-speed Vitamix)
• Nut milk bag or cheese cloth or fine mesh strainer
• Pot/bowl
• Mason Jar or Glass container to store your milk
• OPTIONAL:  vanilla extract, cinnamon, stevia to taste, sea salt

Begin by soaking 2 cups of almonds at least 8 hrs.  I usually do it overnight.  The longer the better. This “softens” the almonds.

They will be nice and plump in the morning.  The water will also be a bit murky.

Drain and rinse very well.

Add to blender.

Add pure water to anywhere between the 5-6 cup mark.

Blend on high for about 30-45 seconds.

Get out your nut milk bag and large bowl/pot that is easy to pour from.

Pour the milk from the blender into the bag in the pot.

Gently squeeze all the milk out until you have just the almond “pulp” left.

Save this–don’t throw out! This is pure soaked almond! Because it is moist, I put in on a baking sheet at about 275F for an hour until it is nice and toasty.  You can use it for smoothies, salads, soups etc.!

At this point, if you want to add anything to your milk, such as stevia, almond, sea salt. Now is the time to do so…stir and then pour the milk into your glass container.

Store in refrigerator in a glass jar/container and use within 3-4 days. Shake well before pouring.