All you need is almonds and water to start...and a bit of time.
First you need to soak 1 cup of raw almonds over night, covered in filtered water.
Then the next day, when you have half an hour to spare, drain and rinse the almonds, then take the skins off the almonds by pinching/ squeezing them off. Discard skins in the compost. Now add 2 cups of filtered water to your blender with the skinless soaked almonds and blend on high until smooth.
Pour into a tea strainer or cheesecloth and strain. If using a tea strainer you'll have to stir with a spoon and press down to push out the liquid until there is only a thick almond pulp left. Save this pulp for cookies, baking or other delicious treats.
Add another 2 1/2 cups filtered water to the almond milk you have just strained. There should be a total of 4 1/2 cups of liquid. Store in a large mason jar or washed glass juice container.
I like to leave my almond milk unsweetened and unflavoured, in case I need to use it for baking.
To flavour. For vanilla add a bit of sweetener, such as stevia, unpastuerized honey or maple syrup, and vanilla. So either a the vanilla bean seeds or vanilla extract.
I strongly recommend making some chocolate almond milk, heating it up, then pouring it over vanilla coconut milk ice cream! It's such a wonderful treat. Reminds me of my Oma and Opa's house.
HOMEMADE ALMOND MILK
Makes 4 1/2 cups
- 1 cup raw almonds, soaked over night and rinsed
- 3 1/2 cups filtered water
To sweeten - Remove pits from 5 dates and soak in hot water for 20 minutes. Drain. Blend dates with almond milk until smooth. Serve cold.