I am always a little wary of the almond milk in the grocery store; some is shelf stable and others are not, and both are heated which eliminates some of the nutrients in the almonds. I also thought it would be great to have almond milk without any additives or preservatives. This one lasts about four days, but make a small batch and watch it disappear in no time. And a bonus, the process was far simpler than I imagined! I didn’t have a nut milk bag or thin tea towel for straining, so I used a fine mesh strainer and it was an okay consistency for me, but I think I’ll try a tea towel next time for an even smoother mouthfeel.
Side note: Be careful when adding honey out of a large jar, it MAY slip out of your fingers into the bowl you JUST strained and spill half of your almond milk all over yourself, kitchen counter and floor.
Yield: 3-4 cups of milk depending on your thickness preference
Ingredients and Tools:
1 cup raw almonds
Honey or other natural sweetener (optional)
Cinnamon to taste
Fine mesh strainer, nut milk bag or very thin tea towel.
Place almonds in a large glass, and fill to an inch above the almonds and soak overnight. 8-12 hours is recommended.
Drain and rinse almonds and place in a blender with 3 cups of water and blend on high for at least a minute. Add honey and cinnamon and blend another 30 seconds. Taste and add more honey, cinnamon or water if desired.
Place in a glass jar or container and store for about 4 days. Drink chilled, or add to cereal!