Homemade Almond Milk

Did you know that making almond milk is SO easy?! We didn’t either until our good friend, Julie, told us how simple it really was. Unsweetened almond milk is a staple in our house, and because we go through it so quickly we decided to take a shot at making our own. The best part of making your own is that you can add whatever you want into it ~ cinnamon, stevia, sea salt, vanilla extract, hazelnut extract, etc. We want you to get creative and put your own personal twist on it! You can make as much or as little as you want by keeping the 2:1 ratio of water to almonds.

Almond Milk

  • 2 cups raw almonds
  • 4 cups water
  • cheesecloth
  • stevia, sea salt, cinnamon, vanilla extract to taste

Place almonds in a bowl and completely cover with water. Place in the refrigerator overnight or for at least 8 hours. Remove from refrigerator and rinse, then place in a blender with water. Blend until smooth (about 1-2 minutes). Drape a cheesecloth over a pitcher or small bowl and secure around the edges with a rubberband. Pour almond milk over the cheesecloth so that all the almond “meat” gets caught in the cloth. Remove cheesecloth carefully so that you don’t drop any almond “meat” into your milk and squeeze tightly to remove any excess milk (you can keep this almond “meat” and turn it into almond meal by cooking it at a low temperature in the oven for 2-3 hours or until dry). Add stevia, sea salt, vanilla extract or any other ingredients of choice. Store in refrigerator for 3-4 days. Enjoy!

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