Homemade Almond Milk

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Almond milk is my favorite dairy substitute, but I would have never dreamed making my own fresh batch in the comfort of my kitchen was an option.

My sweet friend Stephanie, whom I deem fearless in the kitchen because she & her husband Tom make all sorts of things that basically blow my mind, talked me into making my own almond milk over a sushi date. She didn’t have to convince me too much because when she described it as easy, creamy and a real treat I was sold. My only other contemplation about making almond milk was seeing Leah Jenner whip up a batch in her airy kitchen on Keeping Up With the Kardashians and I was extremely envious of her breezy bohemian lifestyle.

Part of the fun in making your own almond milk, besides blowing your own mind at how awesome you are, is picking out adorable jars to store your product. I didn’t realize there were so many options, but in the end I chose these adorable Ball mason jars. Creating my own almond milk concoction and storing it in mason jars makes me feel like a bohemian hippie goddess.

TheKitchn.com offers an easy step-by-step recipe to making a delicious almond milk.  The best part of the recipe? Less than 3 ingredients: organic almonds, water and whatever sweetener you choose!

I’ve included some photos and the recipe below.

What’s your favorite add-in or flavor of almond milk?

xoxo hippies!

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Step 1: Soak the almonds overnight or up to two days 

I soaked my almonds for 39 hours because the longer you soak the creamier the end result.

Step 2: Drain & rinse the almonds

Drain the almonds from the water they’ve been soaking in and rinse with cool water. The almonds might feel a little soft if you pinch them.

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Step 3: Blend for 2 minutes

Add the almonds and 2 cups of water to a blender. Blend on high for 2 minutes. Pulse the blender or use a spoon to break up the almonds. The almonds will become a fine meal and the water will look white and opaque.

*Tip: If you want thinner almond milk add an extra cup of water. 2 cups of water and one cup of water creates the consistency kind of like 2% milk.

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Step 4: Strain the almonds

Line a strainer with cheese cloth or a clean kitchen towel and place on top of a bowl to catch the liquid. Gather the cheese cloth or kitchen towel and twist close the squeeze and press to extract as much almond milk as possible.

*Makes about 2 cups

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Step 5: Sweeten to taste

Taste your creamy creation and decide whether or not you want to add sweetener. The almond milk alone is pretty tasty but I decided to split the batch and try two different versions.

I made one batch with honey and vanilla and a separate batch with agave nectar. I prefer the batch with agave nectar. The vanilla extract gave a slightly artificial flavor, but it still beats store bought almond milk.

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Step 6: Refrigerate

Store in the fridge for up to 2 days – if it lasts that long {wink}

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Bonus: The leftover almond meal can be used in other recipes. Spread out on a baking sheet and let it dry out for a few hours. Store in an airtight container and keep for a few months in the freezer for future recipes.

2 thoughts on “Homemade Almond Milk

  1. So glad you liked it! I love making lattes and matcha lattes with the homemade almond milk. It gets so fluffy!


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