Homemade Almond Milk Recipe- 2 ways

Homemade Almond Milk Recipe- 2 ways

Homemade Almond Milk Recipe- 2 ways
Wanting to make healthier versions of everything I decided to give it a go with homemade almond milk and I made it 2 ways! Your store bought almond milk can contain evaporated cane sugar, potassium citrate and carrageenan to name a few. I don’t want that, I want just almonds and water so here we go!

First of all, both ways are super easy so don’t be discouraged or intimidated. Also, if you have a juicer at home, I would check to see if they can make almond milk because a lot of the newer ones do. Mine is ancient (from the 90’s) so it definitely doesn’t.

The first way is using a nutribullet or any other high speed blender that you have. The second is using an electric hand blender like this one. The ingredients are limited and the result is amazing! Hope you try it and enjoy!

Ingredients

Almonds (1 cup)
Water (5 cups total, filtered)
Sea Salt (pinch, optional)
Date (1-2, optional)
Cinnamon (1 teaspoon)
Strawberries (4-5, frozen or fresh, optional)

Instructions- Method 1, Using a Blender

1. Soak 1 cup of almonds overnight or for at least 10-12 hours in 2 cups water.
2. After soaking, drain almonds and peel. The almond skin actually prevents nutrients from getting out. You peel by taking the almond between 2 fingers and squeeze. The skin comes right off.
3. Add peeled almonds, 2-3 cups of filtered water, sea salt, cinnamon, date and strawberries to blender. (The more water the thinner the milk.)
4. Blend for about 1 minute.
5. Take a fine strainer and put over a bowl and pour milk through. You should have little to no pulp. If you have any pulp then you can save to make cookies or just discard.
6. And there’s your milk!
7. Pour into a bottle or mason jar and keep in fridge for 4-5 days.

Instructions- Method 2, Using a Hand Mixer

1. Same first 2 steps as above– Soak 1 cup of almonds overnight or for at least 10-12 hours in 2 cups water. After soaking, drain almonds and peel. The almond skin actually prevents nutrients from getting out. You peel by taking the almond between 2 fingers and squeeze. The skin comes right off.
2. Add peeled almonds, 2-3 cups of filtered water, sea salt, cinnamon, date and strawberries to a bowl. (The more water the thinner the milk.)
3. Put a plastic bag over bowl to prevent splatter (optional). Hand blend until you feel that all almonds and ingredients are blended well.
4. Take a fine strainer and put over a bowl and pour milk through. You should have little to no pulp. You will have more pulp using this method which you can save to make cookies or just discard.
5. And there’s your milk!
6. Pour into a bottle or mason jar and keep in fridge for 4-5 days.