Almond milk is one of those items that once you make it at home for pennies an ounce, you’ll wonder why you ever paid upwards of $4.00 a half gallon for it. It requires 5 ingredients: raw almonds, dates, vanilla, cinnamon and water. Yep- water.
Nothing fancy and nothing you can’t find in your pantry. Don’t have dates- use agave or honey to sweeten it.
Soak the alomonds over night in clean, cold water.
Add 2 cups of water, vanilla, cinnamon and almonds to a heavy duty blender. Blend.
Strain put the almond pulp with cheese cloth or a very clean dish towel.
That’s it- now you have almond milk.
See my notes below for what I do with the leftover almond pulp.
Vanilla Almond Milk
1 cup raw almonds
2 cups cold water
2 dates, pitted
1 tsp vanilla
1/4 tsp cinnamon, optional
Method- total time 24-hours, makes about 2 cups of milk
- Soak almonds overnight, at least 24 hours, in a jar with a tight lid.
- Drain and discard the water from the soaked almonds. Place plumped almonds, vanilla, pitted dates, cinnamon in a heavy duty blender with 2 cups cold water. Blend on high for 1 minute. Then blend another 2 minutes until mixture is full liquidfied.
- Place a strainer lined with cheese cloth over a large bowl. Pour the almond mixture through the cheese cloth to remove all the almond pulp/solids. Squeeze out all the liquid through the cloth into the bowl. you should have about 2 cups of milk.
Fresh almond milk last about 2-3 days in the fridge in an airtight container.
Shake well before serving.
After making almond milk, you will be left with a pile of almond pulp. There are loads of baking ideas on the web for what to do with it, but I just make a simple body scrub. Add cold pressed olive or grapeseed oil, 2 TBSP of sugar and a few drops of essential oils like lavender or rose. You have an inexpensive and very green body scrub. It lasts about 4-5 days in the fridge.