I only ‘discovered’ almond milk sometime last year. Don’t get me wrong, I knew that there is alternative to dairy milk, but, thankfully, having no allergies in my family, I was not interested in non-dairy milk.
But seeing so many of lovely bloggers raving about almond milk, my curiosity took over and I decided to try it as well. I am not going to lie, at first I wanted to buy it. But when I looked at the price at my local store, all my desire disappeared. It costs almost €3 for one liter of almond milk, which in my opinion is a pure robbery :)
So after doing some research, I was happy to find out that to make your own almond milk is very easy. In fact to make basic almond milk, you need only three ingredients. Yes, that’s right, only three ingredients – almonds, water and some kind of sweetener. And that’s it!
Talking about sweeteners, I prefer to use dates as my sweetener. Usually I use madjool dates, or any other dates I have on hand. But you can use honey, maple syrup or stevia as well. Whatever you prefer.
The other nice thing about making your own almond milk is you can add flavour to it. Like vanilla, cinnamon, cardamom, cacao powder, cloves-just to name few.
To make your own almond milk, you need to soak almonds for 10-48 hours. The longer you soak almonds, the creamier milk will be. After they been soaked drain the water and rinse almonds in running water.
Put almonds into blender, add filtered water and dates. Blend on highest speed for a couple of minutes or until smooth and frothy.
Place 4 layers of cheesecloth over a strainer set over a bowl. Pour the almond milk through the strainer into the bowl. When most of the milk has passed through the strainer, gather the cheesecloth and twist, gently squeezing it to remove any excess liquid.
You will be left with almond pulp, which could be used in baking. Just spread almond pulp onto cookie sheet and dehydrate in the oven over low heat. So no waste here at all!
Store almond milk in glass jar or bottle in refrigerator for up to 3 days. Enjoy!