Almond Milk
I’ve always had a thing for almond milk. It may be that I love the taste of almonds, but its smooth finish and subtly sweet flavor makes me happy. I don’t drink it by the glassful, but I use it in recipes and drinks, such as smoothies. For folks who can’t tolerate dairy milk, are vegan or just don’t like it, this is a great option. It can be lovely in desserts that call for milk or cream, such as puddings or cakes, which may be complemented by the nutty flavor. Lately I’ve been enjoying green matcha tea lattes with almond milk as a dairy alternative that isn’t soy.
I wanted to make almond milk from scratch using a juicer, and I finally purchased one last year thanks to a jump-start from gift cards I’d saved to Williams-Sonoma. I’m very happy with my choice to go with the Hurom Slow Juicer. The recipe book I received with my juicer had instructions for making almond milk, which I adapted slightly. Here’s the recipe as I made it:
Almond Milk
- 1 pound raw almonds (to be soaked)
- 1 teaspoon vanilla extract, maple syrup or raw honey (optional)
- Soak raw almonds for at least 10 hours. I recommend using at least 10 cups of water. (I used slightly less and found myself wishing I had more for step 6.)
- Drain the water into another container and reserve.
- Pour boiling water over the nuts in a big bowl and let sit about 5 minutes. (For this step, you just need enough to cover the almonds completely.)
- Drain the hot water and discard.
- Remove almond skins: squeeze and rub the almonds between your thumb and fingers and the skin will easily come off. (This works best when you use a pinching motion.)
- Juice the almonds together with the reserved water in a slow juicer, making sure to input equal parts water and nuts.
- Next, place a cheesecloth or sturdy nut milk bag (nylon mesh bag) in a big bowl and pour the almond milk into it.
- Hold the cheesecloth or bag at the top with one hand and squeeze out the strained almond milk into a container.
- If desired, stir in the vanilla, etc.
So, there you have it. Homemade almond milk! It isn’t exactly cost effective compared to the boxed offerings at your local store, but it’s delicious.
Here’s my recipe for a simple and yummy hot beverage using almond milk:
Cinnamon & Honey Almond Milk Steamer
- 1 cup almond milk
- 1 teaspoon cinnamon
- 1 teaspoon raw unfiltered honey
- In a small saucepan over low heat, warm almond milk.
- When hot, add cinnamon; add honey and stir until it dissolves.
- Using a handheld milk frother or coffee-maker attachment, froth the milk.
- Pour into mug; add froth dollop with a spoon.
- Finish with another dash of cinnamon atop the frothed milk.
Enjoy!
I use store-bought almond milk exclusively for protein shakes, but I’ve never attempted to make it myself. I bet the taste would be better though, and you also wouldn’t get all those weird preservatives like you do from the pre-packaged kind. Great idea!
Yes, I’ve done the same, and I was intrigued to make it myself for the same reasons you mention. It’s nice to know there aren’t preservatives and additives in it, and the flavor is truly very fresh and pure. I hope you enjoy it if you give it a go some time!
[...] Freshly Juiced Almond Milk – my dear friend, the Buffalo Foodie has taken juicing to another level with her homemade almond milk recipe. In my mind, I will try it sometime, but likely I’ll just go over to her house on my next trip home and force her to make it for me. [...]