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EATS | Homemade Almond Milk

When you work at a coffee shop in Oregon every other customer asks you about your cow’s milk alternatives. From the soy staple to new additions like hemp milk & almond milk coffee is quickly getting on the, “Who said cow’s milk was so great anyways?” train.

Where I work we take things a step further & make our own almond milk each morning before we open (read: Vitamix blender headaches before 7am).

It’s crazy how many customers are (1) amazed that you can make your own almond milk, (2) want the recipe, ASAP.

For the past few weeks I’ve been making almond milk for Nick & I inspired by my work recipe. I’ve made a few tweaks along the way to suit our tastes but the basic premise is to soak whole almonds overnight, strain them, blend them with new, happy water & squeeze out the milk.

It’s so easy guys. And it’s delicious. And if you’re like us & don’t need four gallons of “milk” every week then you can easily control how much you make instead of throwing it out.

Homemade Almond Milk

Yields 3-4 cups

Ingredients:

1/2 cup whole, raw almonds (organic if you got ’em!)

5 cups water

3 cups for blending, 2 cups for soaking

1/4 tsp pure vanilla extract (ours is straight from Mexico!)

1/4 tsp turbinado cane sugar

1/8 tsp cinnamon (optional)

Dash of sea salt

Steps:

Measure out 1/2 cup almonds & cover with 2 cups (approximately) of cold water. Leave to soak in the refrigerator for 8 hours, or overnight.

Almond milk keeps for about 3-5 days in a sealed container. It doesn’t have to be refrigerated but it sure does taste better cold. Try it on your granola (check back here for homemade granola recipes in the future) or in your coffee!

Try baking your leftover almond meal at 200° for a couple of hours. Then just run it through a food processor once the meal is dry & all the moisture has evaporated. The almond flour is delicious in baking & granola!