Once you make your own almond milk, you’ll never go back to store-bought.
- 1 cup raw or blanched organic almonds;
- 4 cups filtered water (plus extra for soaking almonds);
- Pinch of salt;
- 1 teaspoon pure vanilla extract;
- 2 tablespoons maple syrup;
- Cheesecloth or nut milk bag;
You can use raw almonds with the skin on or blanched almonds with the skin off. Blanched almonds are slightly easier to work with for this recipe. To blanche almonds at home, boil skin-on almonds in water for about 30 seconds. Drain then slide the skin off each almond with your fingers.
1) Place almonds in bowl with water to cover for at least 6 hours or overnight.
2) Drain almonds.
3) Place almonds in blender with the filtered water, salt, vanilla extract and maple syrup.
3) Blend on high speed for 1 minute.
4) Pour the contents through a cheesecloth-lined strainer—or, if you have one, a nut milk bag—into a 1-quart glass canning jar.
5) Squeeze to extract all the milk from the almond meal. You’ll be left with a fine almond meal inside the cheesecloth. You can discard it, store in the refrigerator and use as a skin exfoliator, or dry it out in a very low oven and use it in place of almond flour in recipes.
6) Store milk in the refrigerator; it should keep for up to 3 days. Shake the jar prior to use, and enjoy ! 😉