Our daughter, Sierra, drinks soy milk and almond milk daily. Soy milk has been easy, I always choose the West Soy brand, and it’s non-GMO, organic, unsweetened and no strange ingredients. Almond milk, on the other hand, is not so easy. I haven’t been able to find a brand that has these same factors. I was complaining about it to Sierra’s pediatrician and her response was, “well make your own.” Um… duh, okay. So I bought a nut-cloth/bag, got the rest of the ingredients and here we are now. I checked out some other recipes and tweaked them to something I was looking for. Easy, right? Hmm, what shall I say, I will start by saying be prepared to make a MESS…. and be prepared to have almond milk ALL OVER YOU. Why is this not written in other almond milk blogs or recipes? Why do other bloggers seem to post beautiful pictures of a mess-free recipe? Is it just me?? It can’t be. Anyways, besides the ridiculous sloppy mess, things are pretty easy. The milk is great and I kind of feel like a hippy-goddess when I see a few mason jars filled of homemade almond milk in the fridge. One other problem – our baby didn’t like it!! Ha! She preferred almond milk from the store (with the handful of other ingredients I was trying to avoid). So although my husband and I end up using most of it (it’s sooo good with cereal) at least we tried! So, I wanted to share this recipe if anyone else would like to try, for either themselves, or their little ones. And, if you have any suggestions how to not have almond milk dripping all down your elbows, etc, please add to the comments below…. thanks!
Almost forgot – you can save the almond ‘pulp’ and use in other things… I like to add it to pancake batter.
Once the almonds are ready, just add to a blender with water and a couple dates (as a natural sweetener).
Once blended, pour into a cheese cloth or nut bag and squeeze…. this is the messy part! I should have taken pictures of the mess but I was too embarrassed : )
Quick, easy (and slightly messy) homemade almond milk!
Ingredients
- 1 cup raw organic almonds
- 3 1/2 cups filtered water
- 2 pitted dates (optional)
Instructions
- Cover almonds in a couple inches of water and soak overnight in a bowl (or cover in boiling water for one hour).
- Rinse and drain the almonds.
- Add the almonds, the measured filtered water and the dates (optional) to a high speed blender.
- Blend on high for 1 minute.
- Place a cheese cloth or nutmilk bag over a large bowl or pitcher and pour the almond milk out of the blender into the cloth.
- Squeeze to get all liquid out of the almond pulp* (this is the messy part).
- The milk can be stored for approx 4-days.
- * I like to save the pulp and use in pancakes.
www.meatlessinthemountains.com
