For a long time I had been curious about making my own nut milk at home. I finally caved in to peer pressure when a friend shared how she made hers and I have been thoroughly converted ever since.
Begin with a ratio of 1 cup of almonds to 3 cups of water then adjust it based on your preference.
The process involves soaking 1 cup of almonds overnight, then draining the cloudy water from the mixture before placing it in a blender with about 1 1/2 cups of fresh water.
After blending the water with the soaked almonds, strain the mixture through an organic cotton nut milk bag or cheese cloth. Set the leftover dry almond meal aside – this can later be added to cookies, oatmeal, or you can compost it.
Place the milky liquid back into the blender and to it add the remaining 1 1/2 cups of water.
After the milk is completely blended, place it in a glass container and refrigerate for up to 3 days. Since there are no preservatives in this nut milk, it will only last a few days.
I don’t add anything at all to my recipe, but some people like to add flavors and sweeteners such as maple syrup, vanilla, and cinnamon.
Enjoy a glass of almond milk in all its frothy, creamy, nutty goodness!