Making your own milk is a great way to reduce packaging waste (you can buy the raw nuts from bulk bins), save money, and eliminate the additives commonly found in store-bought milks. Once you get in the habit of making your own milk from scratch, you’ll never need to buy it again.
This makes a pretty creamy almond milk. If you like yours even creamier, reduce the amount of water, and if you like it lighter, reduce the amount of almonds (or add more water). Adjust the flavors and sweetener to your preference, and feel free to add 1 or 2 tablespoons of cocoa powder for chocolate milk. If you’ll be using this in savory recipes, simply omit the sugar and vanilla extract.
Yield: 4–6 servings (4+ cups)
Prep time: 15 minutes | Total time: 12 hours
You’ll need: a high-powered blender and a nut milk bag
Advance prep required (soak the almonds)
1 cup raw almonds, soaked in water overnight or for at least 4 hours, drained, and rinsed
4 cups water, divided
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1. In a high-powered blender, combine the almonds and 2 cups of water and blend on high until smooth. Add the remaining 2 cups of water, sugar, and vanilla extract and blend again until smooth. There is no risk of overblending, so don’t worry about blending too long.
2. Hold your nut milk bag open over a large bowl and pour the nut milk mixture into the bag. The milk will pass through the bag while the pulp remains. Using your hands, squeeze the nut milk bag until all the liquid has passed through and only the crumbly fibrous pulp remains. Discard the pulp.
3. Transfer the nut milk to a large mason jar or other container with a tight seal. Store in the refrigerator and use within 5 days.
Friendly Suggestion: Instead of sugar, try fresh Medjool dates, maple syrup, or agave to sweeten your milk.
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