Homemade almond milk is so easy to make and so fresh tasting compared to packaged almond milk. It is great in smoothies, on Granola Your Way or whole-grain porridges, heated up for hot chocolate, or simply enjoyed as a beverage, sweetened with a little agave syrup or honey and a dash of vanilla extract. The more powerful your blender, the better the results. I make almond milk with an old thrift-store blender just fine, but I have to strain it well. No need to discard the spent almond pulp. Spread it out thinly on a cookie sheet and dry it in a 200-degree oven for 6 to 8 hours. Sprinkle it over yogurt or porridge or add to muffins or cookies. You can freeze the dried pulp and use it over time.
Adapted from "D.I.Y. Delicious" by Vanessa Barrington
- 2 cups whole raw almonds (about 8 ounces)
Soak the almonds in 8 cups water overnight or for up to 15 hours in a bowl in the refrigerator. Puree the almonds, using all of the water, in batches in a blender and strain through a medium-mesh strainer. Pour into a jar or bottle, seal, and refrigerate. The milk will keep, refrigerated, for 5 days.
Chill and shake before serving. Sweeten and embellish to taste with vanilla, cinnamon, honey, maple syrup, sugar, or agave syrup.