In the grocery store it is pretty rare to find almond milk with no added sugars, preservatives, or additives that are unnecessary for the body to consume. Once you try this recipe you will never want store bought again. The wonderful thing about making this almond milk for your self is that you can add all tons of different raw and natural ingredients boosting the taste and flavour depending on what you will be using the almond milk for. If you do not like almonds, try using cashews instead. With trial and error with different nuts, you will find a nut milk that suits your personal taste. A piece of helpful equipment to aid in making of this recipe would be a nut milk bag or cheesecloth. They essentially do the same thing just can some times be made out of different material. Using the nut milk bag or cheesecloth strains out the almond pieces that were not ground up fully during the blending, they have a grainy texter and taste. These almond pieces when strained can be dried out and used as a almond meal for many other recipes.
1 cup raw almonds
4 cups water, plus more for soaking the almonds
2 tbsp honey, raw and natural
1 tsp vanilla
Dash of cinnamon
- Place 1 cup of raw almonds in a bowl and cover with water. Allow to soak overnight.
- Strain the almonds, toss the water the almonds soaked in out. Place almonds in a blender. Add 4 cups of water and optional ingredients if using, then blend on high for 3 minutes.
- Strain the blended almond mixture through a nut milk bag and into a pitcher. Squeeze the nut milk bag until all of the almond milk has been removed.
- Lay the remaining nut mixture from the nut milk bag out in a thin layer on a baking sheet to dry, then use as almond meal.
- Place the almond milk in the fridge to chill for at least 1 hour. Almond milk will last up to 3-4 days stored properly in the fridge.