Homemade Almond Milk
I have always hated milk. I always thought it was so gross, and as a child I made my mom buy me soy milk because I refused to drink milk. As I got older and realized that milk isn't really all that healthy, I felt less guilty about using alternative milks and began to fully embrace them.
Then one day someone told me that store-bought nut milks are often filled with unnecessary ingredients like carrageenan, added sugars, and other weird additives. I was intimidated by the idea of making almond milk at home, so I stuck to making cashew milk, which didn't require any special tools like a cheesecloth or nut milk bag.
Except all this has changed now that I've gotten my hands on some Ellie's Best Nut Milk Bags. First of all, nut milk bags are NOT expensive, and I don't know why I was scared to purchase one in the first place. Second of all, making almond milk IS NOT HARD AT ALL. It's worth the extra prep to have fresh tasting, pure almond milk, and my coffee and smoothies have never tasted better. Plus, you can also make cold brew using these bags, and that's pretty freakin awesome (I've saved so much money on my coffee drinks by making them at home!)
This almond milk can be made super basic, or you can add on my suggested goodies at the end for more flavor. You will need a nut milk bag, BUT you can order one from Ellie's Best and get 10 percent off using my discount code "Carina10." In addition to cold brew and almond milk, you can use these bags for all sorts of different nut milks. Next on my list to try: Hemp Seed Milk.
Ingredients (makes 2 cups)
- 1 cup raw unsalted almonds
- 2 cups filtered water
- 1/2 teaspoon pure grade B maple syrup
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
1. Soak the almonds overnight to soften. This step is essential and cannot be skipped!
2. In the morning, add almonds and water to a blender along with any additional add ins you want to use to flavor your nut milk. Pulse a few times, and then blend for about a minute or so until you've reached a smooth consistency.
3. Place out a large bowl, and have your nut milk bag open. Pour the almond liquid into the nut milk bag, letting the almond milk strain out into the bowl. Use your hands to squeeze the pulp that's caught in the nut milk bag to get out the rest of the liquid. Store in a milk bottle or mason jar, and keep in the refrigerator for up to a few days.