Creamy delicious almond milk is probably the most popular non-dairy milk and is a great, easily digested option for lactose intolerant folks with no nut allergy. Homemade almond milk has no additives or preservatives, it only requires 2 ingredients (almond and filtered water). A few easy steps, soaking, blending and straining and you’re done. Add your personal touch with different flavors and spices. So why not give it a try!
Homemade almond milk packs a nutritional punch. Homemade almond milk is rich in vitamins and fiber. Basically the same nutrients you would get from eating almonds.
The flavor and texture of creamy almond milk is also something that you can control. If you want to make it creamy and rich (just how i like it) then you can use less water and add a little sweetener. Fresh almond milk is also a great substitute for dairy milk in my breakfast favorites like homemade pancakes, waffles or even french toast. Ssh, don’t tell my kids.
I like to add a little island spice mix to mine using nutmeg, cinnamon and a touch of sweetness from honey, agave, maple or date syrup. With the added spices and sweetness, you can enjoy this with cereal or in your tea or coffee.
Almond milk should last in the refrigerator for about a week when its properly stored in an air tight container. There will be a natural separation so shake well before using.
This creamy homemade almond milk doesn’t last as long as store bought. There are a few signs that your almond milk has gone bad. Discard if the color turns slightly yellow or if it smells or tastes like sour milk.
Creamy Almond Milk
- blender or food processor
- Fine strainer, nut bag or cheese cloth
- 1 cup Raw almonds
- 2-3 cups Filtered or Purified water
- 1/4 Tsp Salt
- 1/2 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1 Tbsp Sweetener (maple, date or agave syrup)
- 1 Tsp Vanilla
- Start with 1 cup dry almonds (NOT roasted) if you can find the blanched/skinless ones that's even better so you won't have to remove the skin later.
- Soak the dry almonds in water over night in the fridge (enough water to cover the almonds). I use a large mason jar because they're going to swell and want them to have enough room.
- You can leave them 24-48 hours in the fridge or until they plump up in size. If soaking for longer than 24 hours then change the water after the 1st 24 hours.
- Remove from fridge and drain off the water and give a quick rinse; the water will be cloudy but shouldn't smell funky. If it smells funky then it's gone bad and will make spoiled milk 🙂
- Skinning the almonds is optional. If you're using skinless almonds then you can skip this step. To remove brown skin, gently press on the almond and it should pop out of the skin. It will take you a few minutes to get all your almonds skinned but it's worth it. I have had it both ways and the skinned almonds make a much smoother, creamier milk. If you blend with the skins, the milk will have a slightly darker color and the taste won't be as creamy.
- After skinning all your almonds, add them to a blender or food processor ( I use my Nutribullet for a very smooth, fast blend) with 2-3 cups of water. This is where your preference is going to make the milk. I like mine rich and a little creamy, so I use 2-3 cups of water but if you want to make it a little thin then use 4 cups.
- Blend until the milk is completely smooth (1-2 minutes).
- Strain milk through a strainer, nut bag or cheesecloth. If you're using a strainer, you'll need to strain a few times to ensure you're getting a smooth milk.
- Pour into a mason jar and add the salt, nutmeg, cinnamon, vanilla and sweetener. Enjoy!