Homemade Almond Milk 🥛✨
Fresh, creamy, and free of additives—homemade almond milk is a game-changer! It’s incredibly easy to make and tastes so much better than store-bought versions. Plus, you can customize it with flavors like vanilla, cinnamon, or even a touch of honey.
Ingredients
- 1 cup raw almonds (soaked overnight)
- 4 cups filtered water
- 1 Medjool date (optional, for sweetness)
- 1 tsp vanilla extract (optional)
- Pinch of sea salt
Instructions
- Soak the Almonds – Place almonds in a bowl, cover with water, and soak for at least 8 hours (overnight is best). This softens them and makes the milk creamier.
- Drain & Rinse – Drain the soaking water and rinse the almonds well.
- Blend – Add the soaked almonds, 4 cups of fresh filtered water, dates (if using), vanilla extract, and sea salt to a high-speed blender. Blend on high for 45-60 seconds until smooth and creamy.
- Strain – Pour the mixture through a nut milk bag or fine mesh strainer into a bowl. Squeeze or press to extract as much liquid as possible.
- Store – Transfer the almond milk to a glass jar or bottle and refrigerate. It stays fresh for 3-4 days—just shake before using!
💡 Tips & Variations
- Chocolate Almond Milk – Add 1 tbsp cacao powder before blending.
- Extra Creamy? – Use less water (3 cups instead of 4) for a richer texture.
- What to Do with the Pulp? – Dry it out and use it in smoothies, baking, or as almond flour!
- Tools: Weck jar and Ellie’s Nut Milk Bag
Enjoy your fresh, homemade almond milk in coffee, smoothies, cereal, or just as a refreshing drink! 🥛💛