Homemade Almond Milk
Making my own almond milk brings back such beautiful memories of raising my daughters in Alaska. I nursed them for a long time but as they got older and needed an alternative, I refused to give them formula. My first batch probably came around 1986. We didn't have a fancy nut milk bag, but instead used cheesecloth which never gave me that smooth consistency. It's perfectly fine if that's all you have, but the nut milk bag really has spoiled me. May this recipe bring you lots of fond memories whether you have little ones at home, or if you're an adult just looking for a delicious alternative.
Author: Healthy Cooking Daily
Serves: 1 Quart
- 1 cup raw almonds soaked in water overnight
- 4 cups filtered water
- Flavorings of your choice such as vanilla, dates, or tumeric
- Soak the almonds in water overnight in a bowl.
- Drain, rinse, and add to a vitamix or blender of your choice.
- Add the 4 cups of water and blend on high speed until smooth.
- Strain the milk through a nut bag/cheesecloth. ( I use a large glass tea pot so i can then easily transfer into a quart jar)
- If you're adding flavors, return to the blender and give it a quick mix.
- Transfer to a jar or pitcher and enjoy up to 1 week.