While store bought milk is the easiest option out there, there’s some sort of satisfaction in making your own plant-based milk. When I first tried and realised how easy it is to make Homemade Almond Milk, I couldn’t believe it! And it’s so much richer in texture and taste!
I discovered plant-based alternatives a year ago when I developed a lactose intolerance and had to give up dairy products. Don’t get me wrong, I love dairy, so it wasn’t the easiest thing to do. To be honest, I still eat cheese from time to time, but that’s the only dairy product I sacrifice myself for.
TIPS AND TRICKS FOR THE PERFECT HOMEMADE ALMOND MILK:
-If you don’t have a milk cloth for straining the almonds, use a cotton tea towel or a fine strainer, it should be alright.
-The almonds need to soak in the water for 8 hrs, so it’s best to leave them in water overnight. If you’re in a hurry, soak them in hot water for 1 h, that should do the trick.
-For a more flavoured milk, soak the dates with the almonds. Also, if you’re using vanilla bean instead of extract, throw it in the water along with the almonds and dates.
-Optional: you can peel the almonds after soaking them in water.
-Keep the almond bits after straining them! You can use them for energy balls, smoothies or ice cream!
Homemade Almond Milk
- 1 cup raw almonds
- ½ tsp vanilla extract, or 1 vanilla bean optional
- ½ tsp cinnamon optional
- 2 Medjool dates
- 4 cups filtered water
- Soak the almonds along with the dates in water overnight (8 hrs) or for 1 hr in hot water if you're in a hurry. If you're using vanilla bean, throw it in the water with the dates. If not, add the extract in the blender when mixing.
- Peel the almonds (optional), then add them in the blender with the dates, cinnamon, vanilla extract(or bean) and the water. Blend for 1 minute or until smooth. Don't overblend!
- Use the milk cloth, strainer or tea towel to strain the almonds.
- You can keep the remaining bits and use them for energy balls, smoothies or ice cream.
- The milk has a fridge life of 4-5 days.