Let’s face it, soy milk can get boring after a while. When I try to purchase almond milk, I get a little scared of the bizarre ingredients used to preserve it. Shouldn’t it be as simple as almonds and water? I took action and made some myself. This is great for drinking, adding to tea, or breakfast cereal!
1 C. Raw organic almonds
3-4 C. water.
1-2 Tbsp. agave nectar, to taste (or use none at all for unsweetened almond milk)
1 Tsp. vanilla extract
Soak almonds in 2 cups water in the fridge overnight, or at least 10 hours. Strain soaked almonds in a fine mesh strainer, discarding the liquid. In a blender, combine almonds, vanilla, agave (if using), and about 3 cups of water. I have a 4 cup blender, so I add water until it reaches the 4 cup line. A little more or less with still taste great. Blend for at least one minute, until smooth.
Straining the almond milk can be messy and tricky if you don’t have the right set up. On a clean counter, set out a medium sized bowl, a fine mesh strainer, and a double layer of cheese cloth (at least a 10 inch square) OR an almond nut milk bag. Layer the cheesecloth/bag over the mesh strainer and the strainer over the bowl. Slowly pour the contents of the blender over your strainer setup, directly through the middle of the cheesecloth or bag. Squeeze excess liquid from the cheesecloth/bag, bundling the edges of cloth together so the almond pulp does not escape. The leftover almond pulp can be saved, refrigerated, and added to oatmeal, pancakes, or baked goods! Keep almond milk in the fridge, and shake before using.
I purchased an almond milk bag because I make this recipe frequently, and it is difficult to reuse cheesecloth. Buying so much cheesecloth would be wasteful! I found a great one from Alive and Aware, but I bet you could also find them at a local co-op. Brazil nuts work really well in this recipe too! The milk is even creamier than almond milk!