We have received MANY requests to post the recipe for Fresh Almond Milk. You will not believe how easy it is and you will most probably from now on start making it every week. Or as we do every other day 😉
– a high-speed blender
– a nut milk bag / pantyhose / cheesecloth / fine sieve
– 1 cup of raw organic unsalted almonds
– 3 cups of filtered (alkaline) water
– 1 vanilla pod (optional)
Soak your almonds in water for 8 to 12 hours
(or a bit longer if you want your milk creamier)
Drain the almonds and rinse them.
Blend the almonds with 3 cups of (alkaline) water in the blender.
Strain the mixture through a nut milk bag, pantyhose, cheesecloth or by using a fine sieve
Adding vanilla gives the almond milk a special touch
Et Voila! There you’ve got your fresh homemade almond milk.
You can keep the milk in the fridge for a maximum of 3 days.
For those without the a fine sieve, cheesecloth, nut milk bag or pantyhose; I used to take the skin off the almonds after soaking them. After blending I would just leave the pulp in the milk. The pulp eventually separates from the milk and stays on the bottom of the bottle. It is less delicious though… And the milk turns sour much faster, so be careful with that.
For those not completely on the alkaline track yet and want their milk a little sweeter; I recommend using a little bit of organic maple syrup or blending in a majool date.
Bottoms up guys!
Got milk?! 😉