This is probably the shortest post ever of BrownSugar&Vanilla. And it is not because I have nothing to say, it is because homemade almond milk is so, so easy and simple to make, that I´ll be done in a flash.
Three simple steps? YES! It is that easy, and the best part of it is that the same method is used for other nut or seed milk.
- Step one to make homemade almond milk is to soak one cup of almonds in water through the night or for 4 hours as a minimum. I soak them in a jar or bowl.
2. Step two is to blend the soaked almonds with three cups of fresh water, sweetener of your choice and a pinch of sea salt. Throw away the water where you soaked the almonds, give them a quick rinse and put them in the blender.
3. Step three is to strain the mixture through a nut milk bag. Do not panic if you do not have one, just use an old t-shirt , an old kitchen towel or a piece of cotton gauze. Pour the mixture over this and squeeze. And you’re done. Isn’t that super easy??
tips, Tricks & other recipes:
- To make this homemade almond milk look for raw almonds, don’t use roasted, salted, etc. Raw almonds work best.
- After you are done, taste the milk and adjust to your taste. Add more liquid or more sweetener. Make it super delicious so you start drinking it always.
- You can use this milk exactly the same as you use other vegan nut beverages. You can cook with it or use it in your cereal, coffee, etc.
- Here are other recipes that go amazingly well with a glass of cold almond milk: pancakes, vegan chocolate pancakes, chocolate zucchini muffins and the best vegan chocolate chip ever.
So here is the recipe for this
homemade almond milk
It is super delicious and the best part is that it only has GOOD things for your body. No chemicals, no carrageenan, no funny and funky stuff. Pure goodness. Try it and if you like it please share it on Instagram, FB or save it for later on Pinterest.
Homemade almond milk
- 1 cup almonds soaked overnight
- 3 cups water
- 3 dates
- A little bit of salt
- Drain the almonds well and put them in the blender.
- Add three cups of water, dates, pinch of salt and start to liquefy. Start with a low speed and go up gradually. Let the blender run for a while.
- Empty milk to a bowl covered with a piece of cloth or milk bag to strain the milk, squeeze the pulp well, squeezing as much liquid as possible.
- Ready. Put in a container with a lid and store it in the fridge, use it like any other milk.