Almond milk is something we use a lot of. I had always thought of trying to make my own, but for some reason it sounded like too much work. It isn’t. It is just about the easiest thing you can make. It ends up being cost efficient as well, and you also get leftover almond pulp to use in other delicious recipes like these almond banana muffins. Pictured are three different flavors of almond milk: Vanilla, Plain, and Chocolate. I don’t actually own a blender so I have to split this recipe into batches to blend either in my Magic Bullet or food processor which makes it easy to do different flavors in one batch. Lately I have just been making vanilla almond milk as it is so yummy and bursting with vanilla flavor perfect for chai, oatmeal, or pancakes.
I’m pretty lazy so I just strain this in my fine mess strainer. You could like a strainer with cheesecloth to remove even more of the nut bits, but then you would have to wash the cheesecloth. I don’t mind the extra bits so the strainer alone works for me.
DIY Almond Milk
- 1 cup almonds
- 3 1/2 cups water plus more for soaking
- pinch of salt
- 2-5 dates
- vanilla bean
- 3 TBL cocoa powder
- Place almonds in a bowl, cover with water and soak overnight.
- The next morning drain and rinse almonds.
- In a blender combine almonds, water, and any other ingredients you might want in your blender
- Blend on high for at least a minute.
- Pour mixture through a fine mesh strainer. The liquid is your milk, the pulp you can set aside for these almond banana muffins.
- Store in the refrigerator.
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