A few years ago I would never have guessed I would be drinking almond milk. I used to drink fat free or 1% milk. Until the craze of almond milk hit and I jumped on the bandwagon and haven't looked back.
I had been wanting to try my hand at homemade almond milk because I heard how much healthier it was and how much better it tasted than store bought. I used this almond milk recipe, and it turned out amazing! It was so easy to make and it is so creamy.
I like to add a splash of almond milk in my morning tea or coffee, blend it in smoothies, add to baked goods, and in countless other recipes. Although it took more effort than pulling it off the grocery store shelf, I plan to keep a jar of almond milk in the fridge. Have you jumped on the almond milk bandwagon or is regular milk still your muse?
Homemade Almond Milk, Against All Grain
Serving Size: 1 Quart
- 1 cup raw almonds
- 8 cups filtered water, divided
- 1/4 teaspoon sea salt, divided
- 1 small date, pitted
- Place almonds in a bowl with 4 cups of filtered water and 1/8 teaspoon of the salt and soak for 10 hours or overnight.
- Drain the nuts and rinse well. Transfer them to a blender and fill with 4 cups filtered water. Add the date and the remaining 1/8 teaspoon salt and puree until smooth.
- Strain the milk through a fine-mesh sieve, a nut milk bag, or doubled cheesecloth. Squeeze to remove all of the liquid. Store in the refrigerator for 5 days.