I’m pretty dang pumped about homemade almond milk.
I don’t buy almond milk at the store. It seems like foggy water with no flavor. I buy soy instead (organic, to try and avoid GMO’s). It’s really just a taste preference, because I know people LOVE store bought almond milk and hate soy. In all honesty, I’d love to just pile inches of fresh whip cream on my coffee, but because that’s not well, I guess it’s not healthy, I don’t. Instead I try to make my coffee a little healthier, and then compliment it with a cupcake?!
The other day I tweeted “sometimes I call myself a tool, to myself, so no one else can hear.” This could be one of those times. Really Julia, ‘healthy’ coffee, with a cupcake, you tool.
A friend came over, who also has a VitaMix, and told me how she made almond milk and just how easy it was. I almost put myself on time out, for being so dumb, and not trying it sooner. Is it ok to ground kids for being dumb? Just wondering, since I ground myself for being dumb.
The next day, almond milk: fresh, organic (and raw if you use raw sweetner), scrumptious, almond milk, came out of my kitchen. I stuck a straw in the jar and went to town. It tasted like a milkshake (I added 2 tbsp of sugar instead of 1, hence the milkshake sugaryness). But, for everyday drinking, not straight from the jar with a straw, 1 tbsp sugar, or agave, or maple would be the perfect amount of sweetness.
Every time I make a homemade version of something I can buy at the store, I am always reminded how much better things are homemade, including almond milk. I put it my coffee, in smoothies, and even used it instead of heavy cream in a frosting (that recipe is coming in a few days).
Homemade Almond Milk
Makes about 2 cups worth
*You can add more water to make the almond milk thinner, and then you would have more then 2 cups worth.
1 cup raw almonds
1 tsp vanilla extract
1 tbsp sugar
pinch on salt
Dump the almonds in a bowl and cover with water. Let them sit at room temperature for about 8 hours. Drain and rinse the almonds.
*I starting soaking before I left for work, came home, and continued on with my almond milk…
Drain the almonds from the soaking water and add the rinsed almonds and 2 cups fresh cold water to a blender (Vitamix, if you have it). Blender on high for about 3 minutes. Add the vanilla, salt and sugar. Blend for another minute to make sure it’s all completely mixed. taste it and make sure it’s sweet enough for you, then adjust the salt/vanilla/sugar if you need to.
Pour the pureed almond milk through a fine mesh strainer, or a cheese cloth (I actually strained it through a mesh strainer and then a cheese cloth just to get all the chunks out). Use a spatula to help push the milk through the strainer and cheese cloth.
Store the almond milk in an airtight container for up to a week. Shake well before pouring.
If you want thinner almond milk, just add more water. I like it thicker because I add it to my coffee. Shoot, I stick a straw straight in it and drink it, like it’s a milkshake!
I saved the mashed up almond meal and spread it on a piece of parchment paper and baked it at 400 for about 25 minutes, until it was slightly brown and crispy. I broke it up into pieces are add it to a bowl of cottage cheese, blueberries and huckleberry honey. I ate this for breakfast and lunch, 2 days in a row, it is SO good!