Homemade almond milk sounds complicated and intimidating. But to our surprise it is quick, simple and kids get a kick out of helping with the messy squeezing process. As expected, the homemade version of almond milk is beyond tasty and doesn’t even compare to boxed kinds sold at stores. So be fair warned once you make it, it will be nearly impossible to have anything but the real deal. This recipe is a bit on the sweeter side thanks to a pinch of vanilla bean and a handful of dates; perfect for smoothies, chai tea, cereal, acai bowls…and of course the occasional late night cookies-n-milk treat.
INGREDIENTS FOR ALMOND MILK
1 cup of raw almonds
4 cups of cold water
pinch of vanilla bean powder / 1 teaspoon vanilla extract
pinch of salt
4 pitted medjool dates (optional)
cheesecloth / nut milk bag
DIRECTIONS FOR ALMOND MILK
- Place almonds in a bowl and cover with water. Doesn’t matter how much water you use, just make sure all the almonds are covered completely. We recommend soaking them overnight or a minimum of 8 hours.
- Rinse and drain the almonds.
- Place in the blender along with the pitted dates, vanilla, salt and cold water. Blend for about 2 minutes or until the brown pieces become tiny specs that are hardly noticeable.
- Place cheesecloth over a large bowl and pour the almond milk over the cheesecloth. If this is something you see yourself doing often we recommend investing in a milk bag. Most of the milk will filter through the cheesecloth easily without any effort.
- My son loves the next part, using your hands gently squeeze the cheesecloth to release the remaining milk. Discard the almond meat and cheesecloth.
- Pour the milk into a glass jar to keep for 3-5 days in the fridge. We love using Weck bottles as they have a seal to keep things extra fresh.