There are a ton of recipes out there about making your own almond milk (or hazelnut, macadamia nut, brazil nut, etc) but I’ve finally perfected my own method, thanks to my friend Elizabeth, and wanted to share it with you.
First, you will need a high-powered blender like a Vitamix or BlendTec. You can definitely try it with a less powerful blender, I would imagine your results would be less creamy and uniform. (And yes, these blenders are a big investment. And I would argue, worth every penny. I’ve owned my Vitamix for about 2.5 years and have used it almost every day since I bought it).
What you’ll need:
*A high powered blender
*1/2 cup high quality raw, unpasteurized almonds
*filtered water for soaking almonds
*4 cups filtered water for blending
*1-2 dates (optional)
*dash of vanilla extract or scrapings from 1 vanilla bean (optional)
*dash of sea salt (optional)
*dash of cinnamon (optional)
I get my almonds from the farmer’s market. In general, farmers markets are good places to find truly raw, unpasteurized almonds and you can taste them before you buy. The ones I get are a bit pricey, but I don’t need to use as many per batch, and I use the almond pulp a second time. I soak 1/2 cup almonds in filtered water overnight or at least 8 hours. After soaking, drain the almonds and place in blender. Add 2 cups of filtered water and blend well. After blending, use paint strainer or nut milk bag over large bowl with one hand (this job is made easier if you have two people, but you can certainly do it with one) and carefully pour the mixture through the bag. Gently squeeze the bottom of the bag to let the liquid come through. Squeeze out all liquid and reserve the almond pulp in a separate bowl.
Then add the almond pulp back to the blender along with 2 additional cups of filtered water. Blend again and repeat process. When you have four cups of fresh almond milk, you can stop here or you can add two cups back to the blender along with dates, vanilla, salt and cinnamon. Blend well and add to bowl. Pour into a glass jar and shake. Store in refrigerator for up to a week. (Although we usually use ours much more quickly!)
With all the additives, stabilizers that you find in non-dairy milks, I’d much rather make this at home than buy it at the grocery store. Plus it makes an amazing base for homemade ice cream, smoothies or a special hot cocoa. Enjoy!