Countless times I find myself grabbing a carton of non-dairy milk at the store, only to place it back at soon as I glance at the huge ingredient list, consisting mostly of additives and sugars.
(Side note: there are a few completely natural brands out there - such as New Barn - that fit the bill if I'm buying it!)
No fear... this milk saves the day! Totally natural and totally homemade.
Now, I admit, making your own milk can be messy and it does take more time than just picking up a carton at the store. BUT, it's all-natural and how cool does it feel to drink a "milk" that you made? It feels pretty cool. Plus, once you get the hang of it, it's actually rather simple.
Lately, I've liked to switch up my daily black coffee with a splash of this almond milk and a whirl of my milk frother. You can also use it in cereal, oatmeal, smoothies, chia pudding, pancakes, banana ice cream ... wherever you would would normally use milk. I actually prefer the mild, light & slightly sweet flavor of this milk over a store-bought almond milk.
This is my favorite almond milk method, based off Danielle Walker's recipe. I love it because it's light, pure ... & delicious.
Homemade Almond Milk
- 1 cup raw, whole almonds
- 8 cups filtered water, divided
- 1/8 teaspoon plus 1 pinch of sea salt, divided
- 1 large date, pitted
- Soak the almonds in 4 cups of filtered water and 1/8 teaspoon salt for 8 hours or overnight. Drain and rinse.
- Blend the almonds with the date, pinch of salt and remaining 4 cups of filtered water in a high speed blender until all of the almonds have been broken down and blended completely.
- Strain the milk in a cheesecloth, nut milk bag or fine-mesh sieve over a large bowl. Squeeze to remove all of the liquid. The liquid that's in the bowl is the nut milk.
- Store the milk in a large jar or glass bottle in the refrigerator for up to one week.
- NOTE: The almond "pulp" left over can be used in other recipes such as as these rosemary crackers !