Once you've run the nuts and water through your blender cycle, you simply strain it. At this point, I like to add a couple of possible flavorings. Sometimes I add the seeds of a vanilla bean, or if I'm feeling extra decadent, I like to add a couple of tablespoons of raw cacao powder to make chocolate almond milk. And once you try this, you might not ever go back to store bought almond milk. You can't compare it to the silky mouthfeel and clean taste of homemade.
Homemade Raw Almond Milk
makes roughly 1 quart
1 cup raw almonds
4 cups purified water
1-2 pitted Medjool dates (optional)
1 cinnamon stick (optional)
- In a clean glass pitcher that holds at least 5 cups of liquid, combine all of the ingredients and let soak for 8-24 hours, or overnight.
- Add the contents to the jar of your blender and let it run until the mixture looks very milky and frothy. If you don't have a high-speed blender, you might need to let it run extra long, but it'll still work just fine.
- Pour the liquid into a nut milk bag or a piece of muslin over a fine mesh strainer, and squeeze out all of the milk into your desired container. Let chill and serve.
Once strained, you can clean out your blender jar and add the milk back in with your variation of choice:
seeds scraped from 1/2 of a vanilla bean
1-2 tablespoon raw cacao powder or cocoa powder
honey or pure maple syrup to taste (best if you don't start with the dates if you're using these)