Homemade Almond Milk
I love homemade almond milk, which is easy and fun to make. I usually make two big batches weekly, to go with my matcha tea. Store-bought almond milk can contain additives such as sugar, salt, gums, flavors, lecithins, and carrageenans. I have seen quite a few people have problems with them, so I highly recommend you make your own. You only need a blender and a nut bag, and you can have homemade almond milk. I recommend soaking your nuts in water overnight or for 7 hours. This helps to deactivate enzyme inhibitors and helps you receive all the nutrients your body needs. Homemade almond milk tastes far better when compared to store-bought almond milk. You will never want to buy store-bought versions again. Almond milk is loaded with magnesium, a mineral that everybody needs more of since most individuals are deficient. Magnesium controls blood pressure and 300 other processes in the body. You can add a sweetener like milk or honey or maple syrup if you prefer it sweeter, but I love it just the way that it is.
Equipment
- 1 Nut bag
Ingredients
- 1½ cups Raw Almonds
- 2 teaspoons Vanilla Extract
- 4 cups chilled water
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Instructions
- Pour the almonds into a large ceramic bowl, and cover nuts with water. Cover with a clean tea towel and leave to sit for 7 hours or overnight.
- Pour the soaked nuts into a strainer and thoroughly rinse with running water.
- Pour the nuts into a blender. Add 2 cups of water and blend for 60 seconds or until the nuts are a creamy paste. Add 2 cups of chilled water and vanilla and blend for another 60 seconds.
- Place the contents into a nut bag and squeeze the milk out over a large bowl.
- Twist and squeeze the bag until all the liquid is removed and only dry pulp remains
- Pour the nut milk into glass jars and store in the fridge until ready to use. It is best consumed within 3 or 4 days.
