Almond milk is a great alternative to cow’s milk, especially for those who are lactose-intolerant or have dietary restrictions/preferences. Chef Mike has shared with us an excellent recipe for homemade almond milk that’s not only simple to make, but you more than likely already have the ingredients in your kitchen!
- 1 cup of almonds
- 6 cups of water
- 1/8th cup of honey or sweetener of choice
- Pinch of salt
- 1tbsp of vanilla extract
- Take the cup of almonds and let them soak for 8 hours or overnight in a refrigerator to soften. You can also speed soak with hot water and reduce it to 1-2 hours.
- After the soak, drain the soaking water and put the almonds in a blender or food processor. Add water and blend for 2 minutes.
- Put a strainer over a bowl, layer the strainer with cheesecloth or a thin, clean washcloth, and drain. Gather the ends of the cheesecloth or towel and squeeze to get the rest of it out.
- At this point, you have unsweetened almond milk (similar to what we use here on the farm!). To sweeten it up, rinse the mixer of any remains of the almond meal, put your milk into the blender, add your sweetener and salt, and mix to combine.
Chef Mike’s Tip
You don’t have to restrict yourself with almonds. Peanuts, walnuts, and macadamia are great alternatives to almonds. You can even do oatmeal and coconut with the same portions as nuts! This recipe will keep in the fridge for 5-7 days and doesn’t contain any added nutrients like what you would find in commercial almond milk. If you are allergic to tree nuts, you’ll want to avoid this recipe.