Almond Milk Ingredients and Equipment

It’s the perfect one-two punch. It doesn’t be much easier than that.

• • Almonds. I use raw almonds. Use plain, unsalted almonds that haven’t been roasted. If you want super white almond milk use blanched almonds
  • Water. I used filtered water.
  • Sweeteners like honey, sugar, agave syrup, or maple syrup (optional).
  • Blender. Any blender will do, but a high speed blender, such as a Vitamin is faster and easier.
  • Milk bag. A reusable milk bag make straining you almond milk easier, but cheesecloth works well too. Don’t use a cloth with link, for obvious reasons.

Reasons why You’ll LOVE Making Your Own Almond Milk

There are so many reason to use almond milk over cow’s milk! Here are just a few I can think off the top of my head.

• • No plastic packaging! When you make your own almond milk you can transfer it directly to a glass bottle or any other glass container. This cuts down on plastic usage and makes trips to the recycling center that much less frequent.
  • No preservatives! Your almond milk won’s have any preservatives added to increase the shelf life. In short, you will always know exactly what is in your milk!
  • Fresh! Your almond milk will be fresh. Soak the almonds the night before and whip it up fresh in the morning. It really doesn’t get any better than that!
  • It’s better for you. Milk and other dairy products are the top source of saturated fat in the American diet, contributing to heart disease, type 2 diabetes, and Alzheimer’s disease.
  • No female farm animals involved! As someone who grew up on a dairy farm, I can say it’s heartbreaking to know female cows are being used unnaturally for their milk. It’s just gross to drink female animal milk. End of story.

WATCH ME MAKE THIS RECIPE

How To Make Almond Milk

Almond milk is SO easy to make. Don’t think YOU can’t make it! Just follow the directions below!

First, soak your almonds overnight. Cover them in water and put a towel or bowl cover over them. In the morning, the water will be cloudy.

Then, break out your high speed blender and add the strained almonds along with the water.

Blend on high speed for one minute.

From your blender, pour the milk into a milk bag or cheesecloth. Gently squeeze the bag until only pulp remains.

Finally, pour your fresh, clean almond milk into a glass container.

Almond Milk Variations

Almond milk is very flexible and allows for modifications. Here are some my my suggestions.

• • Make it smoother! Use less water to make you milk thicker and a bit creamier.
  • Pure white! Use blanched almonds for super white milk.
  • Make it sweet! Use sweeteners such as agave syrup as a sweetener
  • Spice it up! Sometimes I add cinnamon to my milk. I don’t do that in the blender, but when I’m actually using the milk. For example, when I use it a cup of coffee. It’s a flavorful addition.

Almond milk might separate a bit in the bottle, but you can simple shake it up. I like my almond milk fresh, so I don’t refrigerate beyond 4 or 5 days. Sometimes, I make a small batch and just whip it up quickly in the morning. With any kind of milk, fresh is better.

Uses for Almond Milk

Generally speaking, almond milk has more body than oat milk or soy milk and lends itself to certain recipes.

• • Vegan Corn Chowder. I use almond milk in all of my chowders, because it has more body than some other non-dairy milks. It holds up to heat and blends supports all sorts of veggies.
  • On cereal. I make my own granola (which my daughter LOVES!) She likes to pour over my homemade granola for a satisfying breakfast or snack.
  • In coffee or tea. Almond milk is perfect for coffee or tea.
  • In shakes. Almond milk is a natural for shakes. It’s got enough body to any shake smooth and creamy.

If you try this almond milk recipe let me know in the comments. I’d love to hear from you!