Welcome to our DIY kitchen! Today, we're making fresh, creamy almond milk. It’s a delicious, dairy-free alternative to store-bought versions, and it’s surprisingly easy to make at home. Let’s get started!
Ingredients
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1 cup raw almonds
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3-4 cups water (for soaking and blending)
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1-2 tablespoons sweetener (maple syrup, honey, or agave), optional
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1 teaspoon vanilla extract, optional
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Pinch of salt
Instructions
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Soak Almonds: Place the almonds in a bowl and cover them with 2-3 cups of water. Soak overnight or for at least 8 hours to soften.
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Drain and Rinse: Drain and rinse the almonds thoroughly after soaking.
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Blend Almonds: In a blender, combine the soaked almonds with 3 cups of fresh water. Blend on high for 2-3 minutes until the almonds are finely ground and the mixture looks milky.
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Strain Almond Milk: Place a nut milk bag, cheesecloth, or fine mesh strainer over a bowl. Pour the almond mixture through to strain out the almond pulp. Squeeze or press to extract as much liquid as possible.
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Flavour (Optional): If desired, blend the strained almond milk with sweetener, vanilla extract, and a pinch of salt for extra flavor.
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Store: Transfer the almond milk to a clean bottle or jar. Store in the refrigerator for up to 4-5 days. Shake well before each use.
Tips
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Use a High-Powered Blender: A high-speed blender will ensure a smooth, creamy texture.
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Save the Pulp: Don’t throw away the almond pulp! It can be used in baking or added to smoothies.
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Adjust Thickness: For a creamier milk, use less water or add a bit more almonds.
Enjoy your homemade almond milk in coffee, smoothies, or just on its own. It’s fresh, customizable, and a great addition to your kitchen staples. Let us know how your almond milk turns out or if you have any creative variations!