Homemade Almond Milk

If you haven’t tried making your own almond milk at home, you’re missing out! It’s seriously delicious, fresh and it makes an AMAZING latte!

This recipe is super versatile and is my go to for cooking and baking as it’s relatively low on the sweetness scale. If you make savoury dishes regularly omitting the dates all together is a great idea. If you’re a fan of sweetened store bought almond milk, adding a few dates or a splash of maple syrup will give you a natural kick of sweetness. And if you’re into your morning latte like I am, adding some vanilla extract will turn this blank slate into your new best friend. Try out my Vanilla Almond Milk Latte recipe, you will never go back to steaming store bought milk again!

AlmondMilk_Finished

Homemade Almond Milk
Makes 1 Litre

1 Cup raw almonds (untoasted), soaked
4 Cups of filtered water
1 – 2 Medjool dates, pitted (optional)

AlmondMilk_Blender

Soak almonds in filtered water for at least 4 hours or overnight.

Add all the ingredients to your blender and blend on high for 45 to 90 seconds. Strain into a bowl through a fine mesh sieve or nut bag. If you feel there is still too much pulp strain again.

AlmondMilk_StrainerDivided

Store in a glass jar in the refrigerator for up to 5 days.

tip Sprouted Tip: Leftover almond pulp can be used for baking cookies or pie crusts. Store in the fridge for a couple days or freeze it if you plan on using it at a later date.

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