When you make your own almond milk, you know you have a natural mixture with no mystery ingredients. This recipe uses almonds, water, and dates and yields about 2 cups of homemade almond milk.
(Soaking Time)8 hourshrs
Total Time5 minutesmins
Course: Beverage
Keyword: Plant Milk
Yield: 16ounces
Author: Beverly
Equipment:
Blender (A high speed type of blender is optimal)
Fine Mesh Nut Bag
Ingredients:
1/2 cupRaw Almonds (soaked and drained)
2cupsWater (I use filtered water)
2Pitted Dates (I use Medjool dates)
Instructions:
To soak the almonds, place them in a bowl and cover with water. Let them soak for about 8 hours (you may wish to soak them overnight). You can also do a quick soak by covering the almonds with boiling water and letting them soak for one hour. When the almonds are done soaking, discard the soaking water and rinse the almonds.
Place the soaked almonds, the water, and the dates in the blender. Blend for one minute at high speed.
Hold your nut bag open over a large bowl. Slowly empty the contents of the blender into the nut bag. Gently squeeze the nut bag for a minute or two to release some more of the liquid. You can discard the almond pulp in the nut bag when you are done with this step. The liquid that you have strained into the bowl is your homemade almond milk.
Transfer your homemade almond milk to a bottle or jar with a lid and keep in the refrigerator. This mixture is best used within 2 or 3 days, although I have kept mine for up to a week and all was well.
The mixture will separate as it sets in the refrigerator. Simply shake it up a bit again before using.