Happy National Almond Day!
When I started making smoothies I would always buy the almond milk at a store because I had no idea it was so easy to make. But I am all about making things from scratch and even though the steps are so simple I always feel accomplished after making it. In addition, the process separates the almond milk from the almond meal so you don’t even have to buy the latter at a store! I usually make homemade almond milk every two weeks when it’s warm outside and when I’m not using it in smoothies, I love adding in different spices such as cinnamon, cloves or nutmeg and just drinking it on its own.
This is also an alternative for those who are lactose intolerant.
Homemade Almond Milk
Makes 4 cups
Prep time: 10 min
Rest time: 9 hours and 10 min
1 cup of almonds
5 cups of water
The night before, blanch the almonds to remove the skin by boiling some water, adding the almonds then draining them immediately. Rinse them under cold water. Use a paper towel to remove the skin.
Put the almonds in a bowl and fill with one cup of water. Leave to soak overnight.
The next day, add the almonds and the remaining four cups of water in a blender. Blend for a few minutes.
Prepare a small but deep bowl by securing the nut cloth around the edges. Pour the almond milk in and let it soak for 10 minutes.
Lift up the nut cloth and squeeze out the excess milk so that all you have left in the nut cloth is the almond meal.
Store in a large mason jar and place it in the fridge. You can keep the almond meal in tupperware.
Keeps in the fridge for about a week. The milk will separate over time but that is normal and you can just shake it up before using it.