Homemade Almond Milk
I love starting my weekend with a big cup of coffee and a good book. I don’t drink coffee every day, so it’s a special treat for me when I do. During the week, I’m just more of a tea person. Sometimes I drink my coffee black, but lately, I’m enjoying it with some homemade almond milk. This is why I’d like to show you two ways today to make your own, too.
Making your own almond milk at home has some advantages compared to store-bought almond milk: You don’t have to use up a whole litre (or half a gallon) of milk, but rather can make the exact amount you need. This saves you money because you don’t have to pour away the milk for which you’ve already paid when it’s gone bad. It also helps you to create less waste. You might even be able to get your ingredients completely package free, too (for example you can often find almonds in the bulk section of your grocery store). You know exactly what’s in your milk. No nasty additives, no extra salt or sugar. You’ve got the full control over what you drink. The downside is, you also don’t get the additives you maybe want like vitamin B12 and D3. However, in my opinion, it is much more reliable to supplement them directly (e.g. with a pill), than hoping that you get enough through supplemented foods. Last but not least, it tastes so much better. Fresh almond milk just plays in a whole other league than store bought.
First, let’s start with the easy way to make your own milk. That’s the one I’ve been using lately because it’s really quick (it takes less than 5 minutes) and the only thing you have to clean afterwards is your blender (normally nothing sticks to it as well, so you can simply rinse it out). You don’t have to use a nut milk bag, too. I’d actually recommend not to use one. Since we are using almond butter for this method, you are able to be completely plastic free, even without a bulk section or zero waste store, since you can often find almond butter in a glass jar.
The ingredients are:
- 1 tbsp almond butter
- 1 cup of water
You might want to add a date, too, if you prefer your milk to be sweet. I barely ever have dates at home, so I normally don’t add one. But feel free to try it out.
Simply blend everything together on the lowest power level of you blender (you don’t need an expensive high speed blender or food processor, a simple, cheap one does the trick as well). If you blend it long enough, you even get such nice milk foam, when you add your milk directly to your coffee afterwards.
If you feel a bit fancier or you don’t have almond butter at home, then this second version might be for you. It uses whole almonds instead of almond butter. This is why in this case you need a nut milk bag, cloth or something similar. I also added some other “special” ingredients, to give it a slightly different touch than the first almond milk recipe. Feel free to leave them out or add other ones depending on your taste buds.
The ingredients are:
- 1/4 cup of almonds
- 3-4 cups of water (depending on how thin you want your milk to be)
- 1 tbsp of flax seeds
- cinnamon & vanilla extract (optional)
You don’t have to soak your almonds if your blender is able to process them. I’d recommend soaking them, regardless. I simply prefer the outcome, when they are soaked. If you soak them, don’t use the same water, which you use for soaking, to make your milk. I’d recommend fresh water.
Simply add all of your ingredients to the blender, blend on high till the ingredients are mixed together and you get that nice milk colour. It’s better to blend it a little longer than necessary than the other way around. The longer you blend it, the better it tastes. Pour the milk through a nut milk bag and enjoy. That, what’s left of your almonds, is perfect for baking! So don’t throw it away!