Milking Almonds

Since I made the hemp milk, I have been really wanting to start making my own almond milk. We go through a lot of almond milk around here, especially because I bake so much so I bought some natural almonds and a nut milk bag and got to work.

The first batch I made was just original, with no added sweetener or vanilla. It was good, but I though that it could be better. The second batch that I made, I added vanilla extract and maple syrup to sweeten it a little and it was heavenly! I could seriously just live off of this stuff.

Homemade Vanilla Almond Milk

Makes 2 cups of milk

Ingredients

  • 1 cup of natural almonds, soaked overnight or at least 8 hours
  • 2 cups water
  • 1 tablespoon pure maple syrup
  • 1 tablespoon pure vanilla extract

Directions

Drain the soaked almonds and place them into a food processor or blender along with one cup of the water. Blend on high a few minutes, until smooth.

Add the remaining one cup of water and continue to blend another minute or so, until milky white.

Pour the milk into a nut milk bag or fine sieve set up over a mason jar or measuring cup. Squeeze the bag to get all the milk out. Stir in the maple syrup and vanilla extract. Store in a mason jar in the fridge. The milk will separate, just give it a good shake before you use it. Keeps for up to a week.

I usually double or triple a batch, since we use so much milk and just make one batch at a time. I put my almonds in the fridge soaked in water the night before and make a batch of milk in the morning for breakfast.

When doing this in a food processor, make sure that the lid is on tight and that you add the water one cup at a time, otherwise you will get your kitchen very wet. Live and learn. I am sure that a blender is more ideal, but I don’t own one and this does work too.

Loving this almond milk mustache!

15 thoughts on “Milking Almonds

  1. Pingback: Almond Milk Chai Late Recipe | Draconianrain's Blog

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  4. I make nutmilks regularly. With some nuts and seeds there is so little residue that it isn’t really worth straining it, especially if it is going to be poured on cereal or used in a recipe.
    Shelled hemp is the easiest as there is no soaking needed either. Just process and pour!
    Cashew doesn’t need straining either. I hope you try this one day.
    Helen

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