I am super excited to share with you how to make homemade almond milk and am surprised I haven’t posted it sooner. Almond milk is great for anyone and everyone, not just those that are lactose intolerant. I prefer a super vanilla-enhanced almond milk, but you may make it as sweet as you wish by adding or subtracting the sweeteners.
Making homemade almond milk is much simpler than making homemade cow’s milk. You get to spare yourself the hassle of squeezing a cow’s nips, and instead, you simply blend up some almonds. Not only is the almond milk making process easier than dairy milk, but many people seem to prefer the taste of almond milk as well. So if you’re one of those people, you should definitely try making your own, as long as you have access to a high-quality blender and a handful of almonds of course. 🙂
- 1 cup raw almonds
- 4 cups filtered water, plus more for soaking almonds
- 1 teaspoon vanilla extract
- 1 tablespoon agave, pure maple syrup or honey
- 1/2 teaspoon cinnamon
- Cover and soak almonds overnight to soften.
- Drain and rinse the almonds, then place them in a high-speed blender with the water, vanilla, agave and cinnamon.
- Blend on high for 3-5 minutes.
- Then, pour almond mixture through a cheesecloth/mesh strainer into a large bowl or jar, collecting as much liquid as possible.
- Taste and adjust sweetening, if desired.
- Enjoy this Nilla Almond Milk with freshly baked cookies or in your cereal, coffee and smoothies. To store, seal it tightly in a mason jar and refrigerate for up to 3 days.