Once you have had homemade almond milk, you won’t want to drink anything else!

Almond Milk Recipe

It’s so easy that you will want to make it fresh every day!

Who knew that I would be creating my own almond milk recipe? I grew up drinking cow’s milk thinking that it was a necessary part of my diet. Then, as my symptoms of chronic fatigue and fibromyalgia worsened, I dug into the effects of food on your immune system. I learned more about my body and the way that it processed foods. It was a bit of a rude awakening. I had no idea that the foods that I thought were supporting a healthy lifestyle were actually creating inflammation.

When I started transitioning to a plant based diet almost ten years ago – milk was one of the first things dropped from my daily routine. Sure, it took a minute to adjust to tasting almonds with my morning oatmeal or smoothies. But, once I got over the initial nutty flavor, I really started to enjoy the added depth the almonds brought to my meals.

About a year ago, Derek and I were traveling to the Keys and I stopped in at a local juice bar. I found some homemade almond milk in the fridge and decided to give it a try. Wow, I am so glad that I tried this healthy treat! It basically tasted like a decadent milk shake. Ever since then, I have been dying to make my own almond milk. It seemed like a lot of work, so I kept putting it off. Boy, was I wrong. It’s super simple.

Are you ready for the best almond milk recipe??

Almond Milk Recipe

Measurements

1.5 Cups – Almonds

4 Cups – Filtered Water

1 Teaspoon – Cinnamon

1 Teaspoon – Vanilla Extract

3 pinches – Pink Himalayan Sea Salt

1/2 Teaspoon – Cacao

The Process – Making Almond Milk

1. Soak almonds over night in about 2 cups of water (if time allows). If there isn’t enough time, allow the almonds to soak for a minimum of two hours.
2. Remove the pits from the medjool dates.
3. Place almonds, dates and water (4 cups) in a blender. Blend on high until almonds are completely broken down and mixture appears white.
4. Add in remaining ingredients, cinnamon, vanilla, salt, cacao and blend for another minute or two.
5. Place cheese cloth over a bowl or a liquid measuring cup (as shown in pictures). I tied twine around the measuring cup and cheese cloth to hold it in place.
6. Slowly pour almond milk mixture into the cheese cloth. As the draining begins to slow down, scoop out the almond pulp and place in a separate container. (Almond pulp can be used for other recipes… I plan on making almond crackers with mine. Recipe coming soon!)
7. Repeat step five until all of the almond milk has been separated from the pulp. Place the milk in the fridge and enjoy!

Let me know if you try this almond milk recipe, or have a special twist of your own. I can’t wait to create more milks… cashew, oat, brazil nut… the possibilities are endless. Cheers!

P.S. Enjoy Recipes? Check out this post featuring Andrea from Golden Root. Click Here.