We drink almond milk around here like almonds are about to become extinct (we’re talking gallons a week). I generally move between a few brands that we like, but as time has gone on (and our almond milk consumption has peaked with my 15 month old drinking at least a dozen ounces a day), I decided I should really try my hand at making my own. I probably wouldn’t do this without a high-speed blender and a nut milk bag, but it’s certainly possible to do it without them (regular blender and pantyhose would be a good stand-in), it’ll just take you a little more time.
- 1 cup almonds (I like these), soaked overnight and then drained and rinsed until the water runs clear
- 3.5 cups water
- Put the soaked almond and water in your blender, blend at the highest speed for at least a minute (probably three or four if you are not using a high-speed blender like a VitaMix).
- Placing your nut milk bag over a large bowl (preferably one with a pour spout) pour the milk from the blender into the bag and then either gently squeeze the bag (kind of like milking a cow honestly) or leave the bag to hang and drain above the bowl until all of the liquid is gone.
- Pour your milk into a container and refrigerate (mine stays good for about four days).
- Use your leftover almond pulp in something delicious like this.