Making your own almond milk is a super easy and fun process. And, as a big plus, you get to avoid those unnecessary ingredients in the store-bought almond milk, which, unfortunately, often find their way inside.
Whether it is plain, or flavour infused, I’m always happy dancing when our refrigerator hosts some homemade almond milk.
Below is a simple video recipe that will show you how easy it is to make it.
My suggestions for even better experience:
- Toast the almonds: spread the almonds in a single layer in a dry stone pan. Heat them over medium heat, stirring or tossing them frequently, until they turn slightly brown and start to smell, approximately three to five minutes. Let them cool.
- If you managed not to eat all of the almonds, soak them in cool water overnight, or in hot water for a few hours before blending.
- Drain the almonds, add them in your blender, add a pinch of Himalayan or sea salt and if you want to sweeten it a bit, add 1-2 pitted dates.
- The recipe is totally customizable, so play with the flavours and the thickness (more water = thinner; less water = thicker). I like to add a bit of vanilla extract or cinnamon (or both).