This milk? Just two.
Almonds and water. Makes sense, right?
Add vanilla, salt, cocoa if you like, but it is fantastically creamy and perfect as is. Also suuuuuper easy to make – and you’re left with some bonus almond pulp to use in other recipes… plus, you cut down on all the tetra-pack waste! Win x 5!
- 2 cups plain almonds
- 1 liter water
- ¼ tsp sea salt (optional)
- ½ tsp vanilla (optional)
- 1 Tbsp cocoa (optional)
- Cover almonds with water and soak at least 8 hours or overnight.
- Strain and rinse almonds. Discard soaking water.
- Add almonds and 1 liter of fresh water to a high speed blender.
- Mix on high until well blended (about 3-5 minutes).
- Strain milk through a milk bag or dish towel (I use the cloth bag that my pots came in).
- Squeeze liquid into a bottle or jug with a lid. Add salt or other optional ingredients, if desired.
- Store milk in the fridge for up to 5 days.
- Retain almond pulp for future recipes,stored in air-tight container in the fridge for up to 7 days,
If you want your milk less creamy, add some more water. If you prefer it creamier, cut back on the water. Depending on the desired creaminess and the amount of water added, this recipe yields about 4 cups of milk and 2 cups of fibrous almond pulp (which you can reserve for use in pancakes, cookies, loaf, sauces, chili, etc.).
Homemade almond milk is great on cereal, in cooking or baking or just straight up. As with most homemade foods (without all the added preservatives, stabilizers, emulsifiers and other junk) it should be consumed within about 5 days for maximum freshness. But since it’s so simple to make, you can whip up a fresh batch in no time!