Almond Milk
With only two necessary ingredients and very little hands on time you can make homemade almond milk that's healthier for you and cheaper than store bought.
Equipment
- nut bag or cheese cloth
- blender can use an immersion blender
Ingredients
- 1 cup almonds not roasted
- 4 cups water
- pinch of salt optional
Instructions
Blanch and Peel Almonds
- Place almonds into a heat proof bowl and pour freshly boiled water over the top until the almonds are fully submerged. Let sit for 30 minutes to 1 hour or until the water has cooled enough to work with.
- Remove skins from the almonds by squeezing the nuts. You may need to nick the skin and peel it off if it doesn't easily pop off.
Blend the almonds and strain
- Add peeled almonds, and salt if using to a blender. Add 1 quart water and blend on high for about 2 minutes.
- Place nut bag or cheese cloth over a large bowl and pour the blended almonds and water into the bag. Squeeze the cloth until most of the liquid has come out. Repeat if more "milk" has yet to be strained.
- Fill almond milk into jars and store in the fridge for up to one week.
Notes
Use the almond pulp to make your own homemade almond flour. Simply spread out the pulp onto a baking sheet and place in your oven at it's lowest setting. Give it a stir about every hour until it's fully dried.
To add sweetness to this almond milk you can blend in a few dates with the almonds. If you want to make the almond flour as well, strain out the almonds first and then blend the strained almond milk with the dates.
Add the leftover skins, blanching water, or pulp (if not using for flour) to your garden or compost pile.
You can make as much or as little almond milk as you'd like at a time. 1/4 cup of almonds per cup of water.