This recipe could not be easier, and could not be more delicious!
I learned to make my own almond milk at home while studying with the Academy of Culinary Nutrition, and it was one of our first cooking assignments. When I tried it, I couldn't believe the ingredients were just almonds and water! What the heck had I been drinking before then in store-bought versions? Well, here's what: almonds, cane sugar, natural flavor, sunflower lecithin, locust bean gum, gellan gum, ascorbic acid, and a vitamin and mineral "blend". (more on food additives later) I couldn't understand why all of these additives were necessary, when just 2 ingredients tasted so good!
This recipe has become a weekly staple in our house, and I use it in place of cow's milk in every recipe. I also love it in a latte, over granola or straight up (out of the jar, of course).
One thing to note: if you really want a smooth almond milk, I highly suggest investing in a nut milk bag to strain your blend. It makes a world of difference! I ordered mine off Amazon, but you can find them almost anywhere and they range in price from $5.00 - $30.00. If you drink almond milk often, you will not regret this purchase!
Key Ingredient Benefits
Almonds: high in calcium, folic acid, protein, iron, magnesium, potassium and fiber. They also contain essential amino acids and monounsaturated fatty acids.
Here's the recipe!
Place almonds in a bowl and cover with water. Soak overnight on your countertop
In the morning, drain and rinse the
almonds and add them to a high speed blender, along with 3.5 cups water
Blend until smooth
Place nut milk bag in a large bowl and pour almond milk into the bag. Squeeze out as much liquid as possible.
Rinse your blender, and add the strained mixture back in
Add maple syrup and blend again for 30 seconds
Store in mason jar or air-tight container in your fridge for up to a week
Give it a shake before using it in any recipe that calls for milk!