Food

HOW TO MAKE HOMEMADE VANILLA ALMOND MILK

June 9, 2015

Lately–mostly in an effort to save money–I’ve gotten really into the idea of, well, making stuff as much as I possibly can. My philosophy is, basically, why buy it if I can make a better version myself? That’s why, on Saturday night, you would have found me standing in my kitchen, blending a bunch of almonds that had soaked in water for eight hours in an effort to make my own almond milk.

And you guys, the results are amazing. I’d been wanting to make homemade almond milk for awhile (in fact, I’ve made more complicated nut milk before), but I’d just never gotten around to it. Well, consider me a convert. Making homemade almond milk is so ridiculously easy, and tastes so much better than the store-bought stuff, that I’m going to try really hard to make it myself from now on.

You can make plain almond milk by just blending water and soaked almonds together in a high-powered blender, but I decided to make vanilla-flavored almond milk because I like it in tea and on my oatmeal. I used this recipe and adapted it just slightly; I’ve included it below with my notes.

Homemade Vanilla Almond Milk
Adapted just slightly from here

1 cup whole, raw almonds (I buy mine at Trader Joe’s)
3 1/2 cups filtered water
4-6 large pitted dates (I used five)
1/2 tsp. pure vanilla extract (I used a little more because I love vanilla)
1/4 tsp. salt

Prepare almonds: Place in a large bowl and cover with water; soak overnight.

Make almond milk: In a blender, blend almonds and 3 1/2 cups filtered water until completely smooth. If you’re not using a high-powered one like a VitaMix, you’ll want to strain the liquid through a fine-mesh sieve (I went a step further and lined mine with cheesecloth) to remove any leftover almond pulp.

Clean blender to get rid of any excess almond pulp; pour in plain almond milk and add dates, vanilla and salt. Blend until completely smooth. Again, if you’re not using something like a VitaMix, you’ll want to strain everything through a sieve.

Pour vanilla almond milk into a glass jar, seal and chill; shake well before drinking (and note that it’s best served very cold). Almond milk will keep in the fridge for about a week.

Have you ever made your own almond milk? If you try this recipe, please let me know!

P.S. You could probably just throw everything together in the blender and strain and be totally fine, but I followed these exact steps and the results were a seriously creamy, thick beverage, so this is the way I’ll be making it from now on.

P.P.S. Homemade macadamia-date milk and sweetened condensed coconut milk.

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