I really just stumbled upon my adventures in almond milk making. It was not planned. I had a recipe for granola bars that I was making for Al and I needed almond milk. I didn’t have it on hand, but I had almonds. So I made my own. Anything to avoid the grocery store. Almond milk is also really good for me with my stomach issues. Can be more easily tolerated than cows milk, so I figured it was a win-win.
Anyway, it’s so easy to make and when made at home doesn’t have any additives and has a whole lot less sugar in it.
- 1 cup almonds
- 1 tsp vanilla extract
- maple syrup
- Add almonds to a quart sized mason jar or large bowl. Fill the jar to the top with water, or add 3-4 cups of water to the bowl.
- Cover and let soak overnight, 8-12 hours. This softens the almonds to make them easier to blend.
- Drain and rinse almonds and add to a blender. Add two cups of water and blend until smooth.
- Add an additional 2-4 cups of water -- I added about three because my blender couldn't hold anymore!
- Add in vanilla and however much maple syrup you want. I added about a half tablespoon. Blend again for a minute or so, until all is mixed well.
- To strain the pulp out you can either use a sieve, cheesecloth or coffee filters. I only had coffee filters so I used those. Though, I'll be investing in a sieve.
- I secured the coffee filter to a mason jar with a rubber band. I would pour a little of the almond milk in and wait. A long while, for it to strain. After about 3-4 times I would have to scoop the pulp out of the filter. I only had one filter break, so not bad, but I'll still be buying a sieve!
- Once completely strained, cover and label with the date.
- The almond milk will last for about 4-5 days in the fridge.