Hang on tight, dear readers, because this post is about to rock your world. Let me be the first to tell you that my beginning attempts at homemade almond milk were far from successful. And I mean way far, somewhere in neverland. I had the most difficult time getting my almond milk to be as smooth and tasty as the convenient store bought kind and I couldn’t get over the plain, boring taste of it either. After a couple shots at making my own, I must confess I resorted back to the preservative laden almond milk from a carton. So if you’re hesitant to make your own almond milk, let me be the first to tell you…I get it.
But what you should also know is that you will never, ever, ever taste an almond milk as good as the one I’m about to share with you. Deciding to give this whole homemade nut milk thing another chance was quite possible my best life decision yet. Way better than the time I decided to stay home from school and eat nutella all day long while watching reruns of The Hills, which is saying a lot because let me tell you, that was a damn good decision.
This almond milk is so super easy to make and only requires 2 necessary things: a blender and some cheesecloth or a nut milk bag. Soak some almonds, blend with water, strain, add in spices, and boom. You’ve got yourself some darn amazing almond milk. I swear it’s that simple! I make this milk honestly at least twice a week, promising myself I’ll change up the flavors every once in a while, yet I can’t quite seem to get away from the cinnamon and maple combination. It’s so good! I used to be appalled when I would see people drinking milk straight from the carton (I’m looking at you, Dad.) but now…I get it. *chug chug* I promise I won’t put it back in the fridge with one tiny sip left because I’m too lazy to throw it out, though. (Dad. C’mon.)
Once you strain the almond milk through a cheesecloth or nut milk bag, or whatever you’re using, you’ll be left with what is called almond pulp. Do not throw this away! I repeat: do NOT throw this away! Almonds are expensive, right? So lets utilize every part of the nut to get the most bang for our buck! My next few posts will be recipes that use the leftover almond pulp from making milk and trust me, you don’t want to miss out! You can refrigerate the pulp for a couple days, or even freeze it for longer term storage.
Maple Cinnamon Almond Milk
4 cups filtered water
1 cup raw almonds
pinch of sea salt
3 1/2 cups filtered water
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 teaspoons pure maple syrup
1. Soak the almonds with 4 cups of filtered water and a pinch of sea salt in a covered bowl overnight, about 8-10 hours.
2. Drain and rinse the nuts very well, then add the nuts to a blender with 3 1/2 cups of filtered water. Blend on high for 2-3 minutes or until no visible chunks of almond remain.
3. Strain once through a nut milk bag, or strain twice through a cheesecloth. Rise out the blender from previous use, add the strained milk back in along with the cinnamon, vanilla, and maple syrup.
4. Blend to combine spices, and store milk in covered container in the fridge for up to 5 days…if it lasts that long! Shake well before serving as the cinnamon will sit on the bottom.