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How to Make Almond Milk

February 26, 2010

How to make almond milk is a question I got a lot early on. It really is simple—and knowing exactly what it is you are pouring over that granola or into your morning coffee will give you great peace of mind.

How to make almond milk

How to make almond milk is a question I got a lot early on. It really is simple—and knowing exactly what it is you are pouring over that granola or into your morning coffee will give you great peace of mind. After a couple of weeks of making it, you will practically be doing it with your eyes closed.

At a year old we had a hunch that our littlest one had a milk sensitivity/allergy. I felt like we were bucking popular convention when I said no to soy and goats milk and instead opted for giving him nut milks. I started with almond, began adding pumpkin and sunflower seeds, moved on to macadamia, cashews and most recently pecans. The combinations and flavors are endless, really and homemade nut milks are far superior in taste and texture to store-bought. I’ve included some ideas for fortifying and flavoring.

 

Almond Milk

Almond Milk

Ingredients

  • 1 cup raw nuts (soaked overnight and rinsed well)
  • 3 cups filtered water
  • 2 teaspoon pure vanilla extract (optional)
  • Pinch of salt
  • Natural sweetener to taste
  • Optional Add-ins:
  • 2 tablespoons flaxseed (blend with nuts, adds an extra bit of creaminess)
  • 1 teaspoon soy lecithin (blend with nuts, acts as an emulsifier)
  • 1 teaspoon pure almond extract in place of vanilla extract
  • 3-5 soaked and pitted dates as the sweetener

Instructions

  1. Add all ingredients to the carafe of a high-powered blender. Blend on high 1-2 minutes or until very smooth.
  2. Pour milk into a nut milk bag that is draped over a large bowl. Squeeze gently to extract milk.
  3. Refrigerate for up to 5 days.

Notes

Honey is a great sweetener for almond milk, but is not recommended for children under 1 year of age,

Soaking Nuts and Seeds: Soaking not only softens nuts and seeds for better blending, it also neutralizes enzyme inhibitors and reduces phytic acid, allowing for better digestion and absorption of vitamins and minerals. Soaking times vary for nuts and seeds—usually the harder the nut, the longer the soaking time.

Nut Milk Straining Bags: There are a few “nut bags” on the market. The one I bought did not last very long. I ended up popping a seam open—squeezing gently is advised. An affordable alternative to a nut milk bag (buy a pack of three for under $10), are reusable mesh produce bags. You can find them at most natural foods stores in the produce section. They are tough and durable. For clean-up, just rinse and toss into the laundry. Buying a 3-pack ensures you always have a clean one on hand. I will say that these produce bags do allow a tiny bit of the fibrous pulp to slip through, but not enough to bother me.

http://www.floandgrace.com/2010226almond-milk-html/

 

8 comments

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8 comments

Maegan H February 28, 2011 at 6:25 pm

Thanks so much for the straightforward process. I made the almond with honey, flax, and vanilla. So creamy, I love it. My 21 mo old loved it! I'd probably add a bit more vanilla next time. Can't wait to try cashew and almond w/ dates. THANKS!

Reply
Leigha September 18, 2011 at 2:50 pm

Hi Lexi,
Should I soak the Almonds on the counter or in the fridge?? I don't want them to go rancid.. What do you do??
Thanks! Leigha

Reply
Lexie September 20, 2011 at 1:30 pm

Hi Leigha, I have done it both ways. To be safe you can do it in the fridge. I usually just do mine at room temp on counter : ) There are lots of blog posts out there talking about soaking nuts. Check some of those out.

xoLexie

Reply
gina September 20, 2011 at 3:18 pm

Hey Lexi, Do you use your left over pulp from the almonds for anything? It seems like such a waste……….

Reply
Lexie September 20, 2011 at 3:39 pm

Gina, woohoo! You tried it. I see you like the blender … saw your order this morning : )

Yes, you can use the pulp in crackers. Makes real high-fiber snacks : ) Here is my recipe: They are best made in a dehydrator … they get super crisp. But an oven would work well, too.

http://www.lexieskitchen.com/lexies_kitchen/2011/8/9/gluten-free-almond-pulp-crackers-winners.html

At the end of that post are some other recipes from fellow bloggers.

: )

xoLexie

Reply
gina September 23, 2011 at 10:13 pm

Thanks Alexa!! I'm in love with your blender. My children have never eaten so many fruits and vegetables EVER:) Thank you……

Reply
Lisa October 7, 2012 at 12:36 pm

I just made my first batch of almond milk today: LOVE IT!!! Does anybody know the actual nutritional breakdown of homemade almond milk following the 1cup dry almonds to 3 cup water ratio (I used 4 cups to make a skim version)?

Thanks, and I love your blog, Lex.

Reply
Kelly March 25, 2013 at 1:58 am

Hi! My 15 mo old daughter has a dairy & egg allergy. After having an overabundant of questions about what milk to give her (hemp, almond, homemade, store bought, etc.) I contacted a dietician for help. The dietician suggested that we move forward using store bought unsweetened hemp milk (tempt) and as an alternate store bought unsweetened almond milk, as she wanted the milk to be fortified. I decided to let it go and take her advice. However, as I have now decided to make homemade yogurt so I have more control over the probiotics I am again stuck with my original question on homemade almond milk. Which boils down to if I am going to buy US almonds which are pasteurized, which ones are best considering all the ways that they can be pasteurized? Do you have any insight on this? Also, thanks so much for all your posts & recipes! They have been VERY helpful.

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