Happy first day of June, everyone! I can't believe how fast this year is going by. How is it June already? Well, today is another beautiful Sunday, which calls for another batch of homemade almond milk for the week. Along with coconut, almond is one of my favourite forms of nut milk. The fact that I can make it at home myself makes it so much more awesome because I know exactly what is in my milk without any mystery ingredients. Silky, creamy and delicious, almond milk is surprisingly easy to make, without the preservatives in store bought varieties. All you need is some raw almonds, water, and a blender.
- 1 cup of raw almonds
- 4 cups of filtered water
- honey, agave nectar or stevia (optional)
- Soak one cup of raw almonds in water overnight, or even up to one or two days. The longer you soak the almonds, the creamier the texture will be. In addition, it will also plump and soften the almonds which will make them easier for the body to digest.
- After soaking, strain the almonds. Blend one cut of almonds with two cups of water at high speed for 1-2 minutes. If you'd like a thinner milk, use more water. For a thicker consistency, use less water.
- Strain the almonds with a cheese cloth or a fine mesh strainer over a large bowl. Make sure to press all the milk out. You can save the leftover almond meal aside for baking!
- Sweeten with honey, agave nectar or stevia to taste (optional).
- Store the almond milk in a sealed bottle in the fridge. Drink within 2-3 days.