My Homemade Almond Milk Recipe
I’ve been making my own almond milk concoctions at home, so I thought I’d post the recipe for the one I came up with that has made me woozy with nutty milk love. SO EASY.
The first time I made almond milk, a couple weeks ago, I just followed this recipe from Angela at Oh She Glows. I’d read that recipe when she posted it back in January and it looked simple enough, but I’d injured my leg and everything seemed a billion times more daunting than usual, so nothing happened. And I’d had the thought that I’ve always had about homemade almond milk, “How good could it really be? Probably not worth the effort.”
THEN… last month, my good pal, Anna, posted that she’d taken the almond milk plunge with Angela’s recipe, so I knew that if Anna thought it was actually worth the effort–it was. She likes and makes yummy food. So, I tracked down a nut milk bag (that’s what they’re called!) and I have been pretty thrilled with the results of experimenting with the basic recipe. Yeah, I was REALLY wrong–it’s totally worth the effort (it’s not even much effort). I want my life back–the years that I could have been drinking this deliciousness.
Homemade Vanilla Orange Blossom Cardamom Almond Milk
(Adapted by me from this recipe by Oh She Glows)
What you’ll need:
• 1 cup raw almonds (covered in water and soaked overnight)
• 2 1/2 cups water
• 1/8 cup orange flower water
• 3 Medjool dates
• 1 whole vanilla pod
• 1/2 teaspoon cardamom
• A couple pinches of sea salt (I’ve been using Vanilla Sea Salt from Jacobsen’s)
• 1 nut milk bag (find one at the co-op, Whole Foods, New Seasons, Amazon, etc)
• A blender (I just have a beehive. I’d love this beast.)
• A bowl or pitcher
• A funnel (optional)
• A mason jar or glass refrigerator pitcher (I love these)
Measure 1 cup of raw almonds and place in a bowl or jar. Cover with water and let soak overnight (8 hours-ish). Rinse soaked almonds and put in the blender. Chop up a whole vanilla bean pod and put in the blender. Pit and quarter 3 Medjool dates and put in the blender. Measure 1/8 cup orange flower water (usually near the baking section of the grocery store or the ‘ethnic’ foods section) and pour into the blender. Put 1/2 teaspoon of cardamom in the blender. Add a couple pinches of sea salt. Pour in 2 1/2 cups water. Put the lid on the blender and blend everything together for about 1 minute on high.
Please note: You may need to blend a little longer than 1 minute depending on how powerful your blender is. Also, most nut milk recipes call for 3 1/2 to 4 cups of water, but your blender may not have that capacity. I have one of the classic Oster Beehive Blenders and this recipe with 2 1/2 cups of water is perfect–no overflow. The first time I made it I used 3 1/4 cups and it just didn’t fit–I made a mess. If you want to make a less creamy batch by adding more water–you may need to blend it in batches depending on your machine. Of course, I want one of these beauties. Dare to dream!
Once it’s all blended, get your nut milk bag out and hold it open inside a mixing bowl or a pitcher with one hand and slowly pour the nut milk and pulp into the mesh bag. Be careful not to let the bag fold on itself–just pour slowly and adjust as you go. Pour it all in.
Cinch bag at the top with one hand and squeeze as much milk from the pulp as possible into your bowl. My recipe is creamier than the standard recipes, so it might take a bit more effort to milk the bag. You can save the pulp and use it in baking or add it to smoothies or just compost it.
Now that all your milk is squeezed out, transfer to a mason jar or glass refrigerator pitcher (I LOVE THESE). I use a funnel because I tend to spill. You can also pour the milk back into the rinsed out blender to make it easier to transfer to your jar or pitcher.
Drink it up! I think it gets even better when it’s chilled in the refrigerator. I’ve been enjoying making iced lattes at home with a couple shots of espresso and topping it off with this yummy almond milk. And in smoothies. I’ve also been making this recipe with more water, but I love this creamy 2 1/2 cup recipe most of all. I hope you love it too!
iPhone photos by me, Jen McCabe.