My new friend Ellen, who I met in Colorado this summer, taught me how to make homemade almond milk. (I met her via Airbnb when I rented a room in her place for a few nights during a Yoga workshop weekend I was attending. We totally hit it off. She reminds me a lot of my older sister).
Once back in New York, I was out of almond milk one day and pressed for time. So I decided to give her method a whirl rather than running to the store. It couldn’t be a simpler DIY, and it’s saving me tons of money. Goodbye to buying almond milk for $4 per half-gallon. At Costco, I can get a 3lb/9 cup bag of almonds for around $8. You can really “milk” this one bag, considering you only use a cup of almonds per batch.
As for the actual recipe: The first couple of batches I made were super rich and creamy. Pretty awesome, actually. When using this milk to make my hot cocoa…oh my LAWD. Amazing! It was foamy, almost like a cappuccino.
Because I made that maiden batch on the fly, I used unsoaked almonds. The milk was a tad grainy. Didn’t bother me, but something to consider.
If you want a thinner milk, just use more water. Soaking the almonds ahead of time will get you a smoother texture, too. I prefer something in between the super rich and super thin (I’m sure there’s a bad joke in there somewhere), so I go with about 5 to 6 cups of water to a cup of soaked almonds. Foamy, creamy, dreamy!
Homemade Almond Milk
Yield: About 8 cups. Recipe can easily be halved.
- 1 cup of unsalted almonds (soaked overnight in water, if possible)
- 5-7 cups of filtered water (use the smaller amount of water for a thicker milk)
- 1 Tablespoon of vanilla extract (optional, or use less if preferred)
- Sweetener of choice (optional; I usually thrown in a couple of stevia packets. Other options to consider: honey, maple syrup, sugar, etc.)
1. If using soaked almonds, strain and rinse. Add all ingredients into blender, and blend, working from low speed to high. Add more liquid if needed. I let this run for a good minute (or more) in my VitaMix.
2. Taste for sweetness and texture, and adjust and re-blend as needed.
3. Bottle and refrigerate if not using immediately.