When I tried store bought almond milk for the first time I was unimpressed. Should I substitute this for my morning cream with coffee? HA! No way! And then my hubby sent me a link — hey, why don’t we try to make our own almond milk? You would think that I might have jumped on the idea. Yeah, no — sorry babe that’s the stupidest thing I’ve heard all day.
So a few months later I thought to myself — hey, why don’t we try to make our own almond milk? Yes, I am a genius.
There were a few things that kept me from trying the recipe at first (besides the fact that my husband had suggested it). First, store bought almond milk wasn’t that expensive and raw almonds are expensive. Second, I didn’t love the taste. What changed my mind was the byproduct — almond flour. Almond flour is expensive and since I have a sweet tooth I go through it fast.
And let me tell you, once I tasted homemade almond milk for the first time, I make it twice a week. It’s seriously addicting and extremely simple. I even made it into a cocktail — 1 part spiced rum, 2 parts almond milk (with dates and cinnamon), 1/2 part amaretto liqueur, dash of cinnamon; add ice, shake hard and strain. Yeah, I know that’s not paleo, but it’s one of the perks of being alive today.
Price Break Down:
1 cup raw almonds + water (+ dates & cinnamon optional) = 3-4 cups almond milk & 1 cup almond flour
One 16oz bag of raw almonds at Fresh & Easy = $4.99
What you’ll need…
- 1 cup raw almonds
- drinking water
- nut bag (FIND ONLINE) or cheesecloth (I love my nut bag and from reading other bloggers, it makes the straining much easier)
- 4 medjool dates, pitted (FIND ONLINE) (optional but if you haven’t tried it you are missing out!)
- dash of ground cinnamon (optional, but again, it’s too good not to try)
- A really good blender so it can liquify and give you more milk — ie. Vita-mix — I ordered a Waring on Amazon (used) for 1/3 the price of a Vita-mix and it rocks!
I should mention that the dates and cinnamon make the almond milk taste exactly like horchata. If you don’t like horchata, don’t add it, but just know that I’m judging you =)
One. Soak the almonds in water for at least 6 hours or overnight. You want your almonds plump and ready to spill their milk.
Two. Strain the almonds and place in the blender. Add 3 to 4 cups of drinking water (I only do 3 since I like mine really creamy) and your dates and cinnamon (if using of course). Blend to liquify!
Three. Get your nut bag ready in a large container and pour your liquified almonds through it. Then, gently squeeze the bag to extract as much of the precious liquid as possible.
Four. Spread the remaining almond pulp on a sheet pan with wax paper and place in oven on the lowest setting possible for 1-2 hours. Check it regularly, the first time I did this, I toasted it. I’ve also tried this in a dehydrator on a plastic sheet at 115 degrees for 8 hours and it worked a lot better! Remove from heat and place in a food processor. Pulse until the flour is finely milled.
Five. Hide your almond milk in a safe cool place, otherwise it might disappear too quickly!