My friend posted that she was making her own almond milk the other night on Instagram, and I was stopped dead in my swipe — making her own almond milk?? I had to try. We are almond milk drinkers – like we go through three 1/2 gallons per week – so between that and the mega trust I have in my friend’s opinions, I messaged her about all the details. She said that making your own milk is easy, cost-effective, and it’s super yummy, and after making three batches of my own this week, I AGREE. Ten times over! I posted on Insta about a batch I made and the same thing happened — the same questions I had for my friend started coming through. I answered all the Q’s I received on Insta, but since Insta is fleeting and my blog is for keeps, everything you need to know about making your own almond milk is below, plus my adapted version of the original recipe my friend shared with me.
The almond milk recipe I originally followed (and really like!) is here. The nut milk bag I use is here.
My adaptation* of the OG recipe is right here…
HOMEMADE ALMOND MILK
Ingredients
7.5 cups water
1.5 cups raw almonds
1/2 tsp vanilla
1 tbs honey
6 turns of my sea salt grinder 🙂 (it’s probably 1/4 tsp)
Instructions
– Mix all ingredients in a large bowl; cover and let it all soak overnight in the fridge
– Blend everything up in a high-speed blender (I let the blender run for 1 minute)
– Set nut milk bag in the same large bowl used for soaking the almonds; pour milk from blender to the nut bag
– Let the milk run out of the bag; gently massage the remaining milk out of the bag
– Discard almond pulp (or use it?? I haven’t used the pulp yet in other recipes, but people do it!)
– Wash nut milk bag with hot water and dish soap; let bag air dry (or toss it in the washer with a load of laundry)
TA DA!
Your turn! Go make it (you will love it)!
xoxo
*I adapted this recipe in order to get more milk out of one batch! It’s a fantastic recipe as is, although I found that the amount of vanilla it called for was a little to “vanilla-y” for me/our family, which is why my recipe above has only 1/2 teaspoon. 🙂
