I’ve been addicted to almond milk ever since I stopped drinking cow puss. It’s great in oatmeal or cereal, as a liquid base for smoothies and some creamy soups. I’ve always just bought it in cartons from the store, but something’s always bothered me about all the unpronounceable chemicals on the back of the carton. Why can’t the ingredients just be almonds and water? Maybe a date or two to sweeten it up? I’m guessing the additives are needed to lengthen the almond milk’s shelf life, but since I’m trying to eliminate as many artificial chemicals from my diet as possible, I had to find a better way. I’d always thought about making my own milk, but I figured you needed a super high-powered blender like a VitaMix or a Blendtec or Montel’s Ninja thing or something, but that turns out not to be the case. Once I gave making almond milk a shot with my crappy old blender, I was astonished at how easy it was! Here’s how I did it.
- Soak almonds in water for about 2 hours. Make sure the almonds are well covered because they’ll expand. After the 2 hours is up, drain the water and rinse the almonds really well.
- Put almonds in the blender along with water. Use 3 cups of water for every one cup of almonds.
- Blend the almonds and water together on high for a minute or two. Try to get it as smooth as possible.
- Pour the mixture into a nut milk bag (you can get one online or at any health food store) or a paint straining bag (which you can get at any hardware store) and squeeze as much of the liquid as possible into a bowl.
- Pour your newly made fresh almond milk into some kind of container and refrigerate. I used an old glass bottle that used to have cow puss in it. Works out pretty great! You’ll be amazed at how sweet it is – soaking the almonds brings out the sweetness – but if you want it sweeter, blend a couple of dates in with the almonds and water.
It’s so easy and cheap, I don’t think I’ll be buying my almond milk at the store anymore!