Homemade Almond Milk

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I recently stopped purchasing almond milk and started making my own. For a while, the thought of homemade almond milk seemed daunting...like it was some unicorn-fueled, magical process that would require super special ingredients and high tech equipment.

Needless to say, I'm dumb. The only thing almond milk requires is...you guessed it...almonds. And a strainer. But that's neither here nor there. The important thing is, it's easier than J. Lo and I'm now saving money and drinking tastier almond milk. It's actually pretty hard to find totally clean almond milk in stores - many have added sugar or thickeners and stuff like that. Probably for shelf life purposes, but I'm totally happy to make a fresh batch of my own almond milk each week!

Side bar...I kind of wish there was a different word we could use to describe this liquid magic other than "milk." I'm sorry, but almonds do not have nipples. And this is misleading. Hell, I'd be lying if I told you my first thought when I learned about the existence of almond milk all those years ago (wayyyy pre paleo) wasn't "ummm do almonds have  nipples?" ...May or may not have googled it. No, they certainly do not. Thank you google...and screw you, common sense...or lack thereof. So fear not, there is no almond nipple milking farm you need to achieve almond beverage glory. Now get to milking!

Ingredients

  • 1 cup raw almonds
  • 8 cups water, separated
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract (optional)
  • 1 tsp honey (optional)

Method

  1. Place almonds in a bowl with 4 cups of unfiltered water. Let soak overnight (at least 6 hours).
  2. Once almonds have soaked, drain and rinse with fresh water.
  3. Add almonds to your blender with 3 cups of unfiltered water, sea salt and honey. Blend on high until the almonds are pulverized there are no more almond chunks.
  4. Pour the mixture through a nut milk bag (hold you laughter...these really do exist and are cheap and magical), cheese cloth or super fine strainer and into a collecting bowl. Really squeeze out as much milk as you can! You should be left with a silky white, ready-to-drink milk for you smoothies, coffee, paleo granola and more!
  5. Store in an airtight container or jar in the fridge for a week.

Servings: 3-4 cups almond milk (really gotta squeeze!)