Homemade Almond Milk

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Think about how often you use almond milk. It’s in your oatmeal, smoothies, cookies, lattes, and so much more. Most almond milk has a lot of additives such as carrageenan, sugar, locust bean gum, glean gum, sunflower oil, natural flavors (what even is this?!), and soy lecithin. Of course it’s convenient and ready to go at any food market, but why would you want to be consuming all those excessive ingredients? I’m not saying that I will never buy almond milk again, but I definitely prefer the taste, quality, and minimal ingredients of making it homemade. I know how boring it can be to see everyone posting the same recipes for the same nut milks, but this is my take on creating your own almond milk. This recipe does require straining, BUT I have a coupon code for you to buy the best and easiest to use bag to strain your nut milks with! The brand is called Ellie’s Best! I will link the website down below and for 10% off your order (only through their website) use code “BRYANA10”. Enjoy!

♡,
bry

INGREDIENTS

  • 1 cup organic almonds (mine were from trader joe’s)
  • 6 cups of fresh water
  • 1 large organic medjool date (don’t add if you want an unsweetend version!)
  • 1/2-1 tsp of vanilla extract

INSTRUCTIONS

  1. Soak almonds in water for at least 12 hours. The longer you soak, the softer and creamier the milk will be!
  2. Once you have soaked your almonds, drain them and peel off the skin. To peel the skin, simply press the almond in between your thumb and index finger and it should pop right off!
  3. BLEND on high for about 2 minutes!
  4. Following the pictures below will give you a better visual, but pour your milk into the straining bag over a bowl, tighten the bag, and squeeze out all liquids until you are left with just the wet pulp.
  5. Pour milk back into blender and add flavors (skip this step if you want plain unsweetened almond milk)!! Click here to see my turmeric almond milk recipe.
  6. Once you’ve blended for the second time, store in refrigerator for up to 5 days.

 

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