Sticking with our DIY Theme this month here is another item you might buy at the store but could easily make yourself. Making your own almond milk is much easier than you would think. Once you make your own you won’t want to go back to the store variety.
The process is almost the same as making your own coconut milk. I enjoy using both my homemade coconut and almond milks. While coconut milk is great for curries it’s not something I want to use in a substitute for dairy milk or cream in most soups, where as the subtitle flavor almond milk makes it perfect for just that. One of my girls’ favorite ways to enjoy almond milk is in a cup of tea.
However you use it, this recipe is sure to please. Right now I’m sipping a cup of hot cocoa made from almond milk I made this morning.
- 2 cups almonds
- 1 tsp real salt
- warm water
- 8 cups water*
- 1 tsp of vanilla extract
- 4 dates
- 4 TBS raw honey
- *You can use more water to for a milk more similar to skim milk, it is also more frugal.
- Soak the almonds with salt and warm water for at least twelve hours. Strain and rinse once the soaking is complete.
- Add the almonds and water to a blender. You may have to do this in two batches if your blender is smaller. Blend on high for 2 minutes.
- Strain the contents of the blender through a fine sieve gently pushing on it with a spoon to remove all the liquid. You may need to remove some of the almond pulp so that the milk can strain out. Or pour through a cheesecloth or nut milk bag, allowing the almond milk to collect in the jar. Twist the cheesecloth or nut milk bag to be sure to get all the precious liquid out.
- This should keep in the refrigerator for 3-4 days.