Carly's Homemade almond milk
Carly started making her own almond milk while we were in college, and it converted me instantly. To figure out how to make it, she talked to the homemade almond milk stand at the local farmer’s market and they were more than willing to share. It’s surprisingly simple to make and a staple in our fridge to this day.
For this recipe you will need-
- 1 cup raw almonds, soaked overnight (up to 24 hours)
- 3 cups filtered water
- Reusable cheesecloth bag
- 1 prune
Yield: ~3 cups
Step 1: Homemade Almond Milk (Prep 5 min, Cook 5-10min)
Drain and rinse the almonds that you had soaked the night before. Add them to a blender with 3 cups of filtered water. If you’d like your almond milk to have some sweetness and depth, add the prune now too.
*Carlyism: If you want your almond milk a little sweeter for just your coffee or cereal, you can try adding more prunes, a date, or even honey for natural sweetness*
Blend everything until the mixture is milky white, about 30 seconds to 1 minute. Set up your mesh bag over a bowl and strain the mixture. Make sure to squeeze the pulp in the bag to get as much almond milk as possible.
*Carlyism: Set up the bag over a large measuring cup to make for an easier transfer to the almond milk’s final container*
Transfer to a final airtight container and store in your fridge. The almond milk should last about 3-5 days. Separation is natural; so don’t be afraid to shake the container before each use.
*Carlyism: Instead of throwing the excess pulp out, spread evenly on baking sheet and bake at 400°F for 20 - 30 minutes, mixing constantly, until dried. The baked crumble can serve as part of a homemade granola, used as a topper for some yogurt, or mixed with melted butter and brown sugar to make almond toffee*