I love coffee just about any time of the day. I drink my morning coffee with whole milk but that has a lot of calories so I was on the hunt for decent tasting almond milk to reduce the calories. Every store-bought brand had a weird taste and even worse after taste.

One day I was on Pinterest looking up a recipe and out of the blue a homemade almond milk recipe popped up. I read through it and thought it sounds simple enough so I decided to try it out.

I made alterations to the recipe I saw online so this is how I make it.

I soak 1 cup of raw almonds in double the amount of water for at least 12 hours but usually, in my case it’s more like 24 hours. They say the longer you soak the almonds the creamier the milk ends up being. I put the almonds soaking after dinner and then the next evening I make the milk. After the almonds have soaked drain and rinse really good.

You can use any blender you have on hand. Put the almonds in the blender and add 4 cups of water. In this picture, I have skinless almonds but flavor and texture-wise it makes no difference if they have the skin. Save the steps and use the almonds with the skin on. The recipe I saw on Pinterest said 3 cups of water but I didn’t find that to be enough liquid. I add a pinch of Pink Himalayan salt and then just blend. If you like flavored milk you can add vanilla, cinnamon or anything else you’d like. I stick to the plain almond milk in case I want to use it in cooking.

 

 

 

 

 

 

 

 

Once you have the smooth almond milk mixture you need to drain the pulp from the milk. I use 2 different size mesh strainers for this. Most recipes tell you to use a cheesecloth or nut bag but I don’t have either and I didn’t want to spend money on it not knowing if I will like the milk. Now that I make the milk weekly I still haven’t purchased the cheesecloth or nut bag. I find that the two mesh strainers I already had are good enough for the job.

I drain the mixture through each of the mesh strainers twice. Starting with the coarse and ending with the fine mesh strainer. I find this keeps the milk from separating as much.

 

 

 

 

 

Don’t toss the almond pulp. I use it in other recipes. I have made delicious chocolate fudge brownies, almond pulp macaroons, and homemade granola. All were very delicious. My favorite was the almond pulp granola. Great topping for yogurt, oatmeal, and even ice cream.

Finally, after you drain the milk twice through each strainer you just need to put it into a storage container and enjoy it. I use a glass bottle to store my almond milk. It keeps longer and you don’t get the plastic or cardboard aftertaste from the glass bottle. Always shake up your milk before you use it.

Now that I found this recipe I make my own almond milk weekly to have with my ice coffee. It has the most natural sweet and smooth almond taste I have experience in any almond milk I have tried. You also know what is in your milk which is almonds, water and pinch of salt. Simple, clean and healthy.

Leave a comment if you try out the recipe and let me know what you thought about it!

Love Kat