What else is there to do on a snowy day in the Spring? Make Almond Milk! Correction: My husband technically MADE the almond milk and I took the photos and wrote this lovely post.
Almond milk ingredients
1lb. bag of Almond’s
1 Nut milk bag (like this one)
Honey* (We use Carlisle Honey, but use whatever you have or enjoy.)
Before you can get started, you will need to soak your almonds overnight or for at least 8-12 hours.
I’ve read various other posts that say you can get away with less. One blog even suggests 2-3 hours, but they were using a Vitamix and I am using a standard good ‘ole blender. So, if you have a Vitamix or Blendtec, then it may be totally possible to get started earlier.
Once the almonds have finished soaking, all you need to do is strain the water out. A pound of almonds ends up making about a gallon of almond milk. This means you can play around with your ingredients! We made a batch of plain almond milk (with just a pinch of salt) first. And then we played around with the water to almond ratio, as well as additional optional ingredients, for the next couple of rounds until we were both very happy. That’s the best part about making your own food. You have total control of what goes in and how on spot it is to your own taste preferences.
Raw Almonds Soaking
Now you are ready to go. Each batch starts by taking 1.5 cup of almonds and 3 cups of water and adding it to the blender. (Note: You will need to repeat this process about 4 times to get through the pound of almonds. It’s not a perfect science.) This almond/water ratio was our preference because we like the nuttier taste, but 1 cup is totally fine. And if you have to be really cautious about calories, you can always add more water to cut it further. My daily lifestyle is pretty lean so I don’t know the nutrition info to this recipe – nor do I really care. If you are interested in general almond milk nutrition though you should definitely check this info out.
Almonds in the blender
Once the almonds have thoroughly blended you are going to need to grab your nut milk bag and a nice size bowl. This is where a partner in the kitchen becomes especially handy. Or you could even have a little fun with the kids and let them help out with this part. This can be done by one person as well as is evident from the pic below of my super coordinated husband getting his almond milk on. Don’t forget to wring our the bag and then set as the contents of the bag on a side plate or bowl for later. (More to come on this!)
Pour the contents of the blender into the bag. You need to pour fast enough to move the finely grated almonds into the bag and so the water sifts through. The easiest way to make this happen is to stir the contents of the blender up well and then start to pour immediately. Try not to let everything settle to the bottom. Otherwise, that’s where all the good stuff ends up.
Sifting the almond milk blend
Wring out the nut milk bag
Nutmeg and cinnamon for some extra flavor
Now that you have strained your almond milk, you are good to start experimenting with the optional ingredients. We added:
2 finely chopped Dates, 2 tsp. honey , 1/2 tsp. nutmeg, 1/4 tsp. cinnamon, 1/4 tsp. vanilla and a pinch of sea salt.
If you want straight-up almond milk, you’re already done. But, we wanted to add some more flavor. I think even just honey and vanilla would be great. We’ll try that next time. We poured the strained almond milk back into the blender as well as the optional ingredients and blended one more time. Et voila!
Homemade almond milk!
PS: The taste is especially phenomenal in a stemless wine glass.
Repeat that process a few time more time until all your almonds are gone and you have about a gallon of almond milk that
you just made from scratch! By this point, you have a plate or bowl full of all the almond meal that you have been straining out. Spread the almond meal out on to a baking sheet . Turn your oven on to 170 degrees. Once the oven has hit the temp, put the baking sheet with almond meal on to the center rack and cook for about 1.5-2 hours (until dry). This will yield about 4 cups of almond flour.
The pros and cons of almond flour are pretty highly disputed. Just Google it. I personally have chosen to eat it very very sparingly because of its inflammatory properties. That said, it is incredibly nutrient dense so it may be a choice that you are totally comfortable with.
1.5 cup almonds
3 cups of water
2 Dates* finely chopped
2 tsp. honey
1/2 tsp. Nutmeg*
1/4 tsp. Cinnamon*
1/4 tsp. Vanilla*
Pinch of Sea salt
Any questions? Please feel free to leave a comment or contact me directly. xo