Hello all! It’s been a while. I have been spending most of my time these past few weeks at the rock climbing gym near my house. I do acro yoga with the owner of the place, climb, and now I even work there. It is such a great community to be a part of. It is definitely going to be a bitter sweet goodbye when I leave for Drexel THIS FRIDAY. Summer flew by. Wow.
Today is about my most recent obsession. Homemade almond milk.
I realized that I could easily be making my own nut milk, which would be more nutritious, and better yet, more delicious than buying it. Store bought almond milk has a much lower almond content than homemade almond milk (only about 2% of the store bought almond milk is comprised of almonds).
Almond milk is so accessible nowadays that I never even though about making my own until I was on a family vacation in Oregon. The best coffee shops in Oregon all make their own nut milk for their specialty coffee drinks. These homemade nut milks were stored in large mason jars usually (it gives off a crunchy vibe which is a plus in my eyes), and made a world of difference in the cappuccinos I drank throughout Oregon.
Fun fact: it takes about 2.5-3x the amount of water to produce a liter of cows milk compared to almond milk.
If you want to read a good article on the debate of almond milk destroying the planet, I recommend this article from another blog focused on sustainability. I found it interesting and informative on the issue of almond milk.
Soaking the almonds overnight allows them to easily be blended into a “milk”.
The almond milk is strained through a cheese cloth to remove the pulp which has grainy texture. The almond pulp isn’t very flavorful but can be used to replace some of the almond flour in fruit crisps or muffins.
I store the finished product in big mason jars, and shake them before I use it in things like overnight oats, drinking plain, or making flavored almond milk.
Homemade Almond Milk
- 1 cup almonds
- 4 cups water
- Place the almonds in a bowl and cover with water. Let sit overnight to soak.
- Once almonds have soaked, drain the liquid and place almonds in a blender.
- Add the water. Blend for at least two minutes, or until smooth, white, and frothy.
- Place a layer of cheese cloth in a strainer, over a bowl. Pour the milk into the bowl through the strainer and cheese cloth. Once most of the liquid has passed through the strainer and cheese cloth, fold up the top of the cheese cloth and lightly squeeze the remaining liquid from the almond pulp.
- Discard or dry out the almond pulp for other uses.
- Pour the almond milk into a large mason jar and store in the refrigerator for up to four days.