I like the idea of moving away from dairy milk but soy isn’t the best choice either. Almond milk, on the other hand, sounds like a winner, but the almond milk from the store tastes funny. Little did I know it was so easy to make! Homemade almond milk beats any kind of store-bought milk, hands down. It’s so rich and creamy, it’s excellent in cereal and great to drink on its own. Flavored with a touch of agave and cinnamon and you’ve got the perfect pitcher of almond milk. You might be asking yourself – Why did Peanut Butter Boy make almond milk? That’s just the first step, friends, peanut milk is next so stay tuned. For now, enjoy this incredible simple recipe. You’ll never need to buy milk again.
1 cup almonds
4 cups filtered water
1/2 tsp vanilla extract (optional)
agave nectar, maple syrup or other sweetener, to taste
cinnamon, to taste
1 strainer bag, nut milk bag or cheesecloth
Directions:
1. Soak almonds in a bowl of tap water for 8-12 hours (overnight is easiest).
2. Drain the water and rinse the almonds. Add the almonds and 4 cups of water to a blender and process for 2-3 minutes, until the almonds are very finely ground.
3. Pour the mixture through a strainer bag or cheesecloth (4 layers) into a bowl. Seal and squeeze the bag to get all of the liquid out. What remains should be very dry almond meal (you can toast this in the oven then use it for baking!).
4. If you like plain almond milk, then simply refrigerate the milk now. Otherwise, pour the almond milk back in the blender and add your sweetener of choice, vanilla extract and a pinch or two of cinnamon. Of course, you can flavor it any way you’d like at this point.