Think of your favorite drink, the one that’s most refreshing. Got it? Ok, well this is mine. I’m not much of a milk person but I had to try making homemade nut milk and thought that almonds would be a good place to start, so I can appreciate how much better homemade is than the almond milk I often buy. I like store bought almond milk but don’t go out of my way to drink it. It’s nice to have around for whipping up a smoothie, oatmeal or cereal but a cold glass of milk? Probably not. Not until now. I am loving the homemade almond milk so much that I bring it to work in a little mason jar for an afternoon pick-me-up. Milk by itself? What?
I finally got my nut milk bag in the mail, I tried finding cheesecloth but had a hard time finding what I wanted. I love my nut milk bag and strongly recommend that you get one if the idea of homemade almond or nut milk sounds remotely enticing. It is delicious and you will use it time and time again. You can use a nut milk bag for many things, nut milks being just one of them. I actually used it for making homemade ricotta the other week when the commissary was out of ricotta and the next shipment was an undetermined week or two in the future. That is remarkably easy as well and much faster than our almond milk. More to come on some future post.
The only thing really required for this milk is almonds, a nut milk bag or cheesecloth and patience. That last thing, tricky. I’ve come to realize that my husband is much more patient that me, that I might not be as patient as I had previously thought. The waiting made me a bit antsy. But it’s worth it. Once the milk is made it only lasts for 3-4 days though so don’t let it sit, you won’t want to anyway! I made double the recipe and it’s not at risk of going bad. Give it a try! So simple, so refreshing.
- 1 ½ cups raw almonds
- 6 cups filtered water, divided
- 1 ½ Tablespoons vanilla
- pinch cinnamon (about ¼ teaspoon)
- 1 ½ Tablespoons agave
- Soak 1 ½ cups almonds in 3 cups filtered water for 1-2 days. If you don't let it sit for as long it won't be as creamy. I kept mine in a large Mason jar which worked well.
- Drain, rinse well, remove excess moisture.
- Place almonds, 3 cups filtered water, vanilla, agave, and cinnamon in blender, Blend on high for 3 minutes.
- Pour almonds and milk through cheesecloth or nut milk bag. Squeeze tightly to extract as much milk as possible. Nut pulp may be disposed of or used for another purpose.
- Place in a sealable container, keep chilled; it will keep for 3-4 days in refrigerator.