Soaking the almonds..You know what that means…More than five almonds in the almond milk.
Up until recently I had been having almond milk delivered to me. Things changed. I wanted better quality for my recipes anyway. Making it at home is easier than you may think. Creamy, full-flavored smoothies, cocktails, and more are now in your future.
Ingredients:
– 2 cups of raw almonds
– 4 cups of water (extra 2 cups to add after final strain to create a thinner milk)
– 1/8 tablespoon of pink salt
– 1/2 teaspoon of vanilla paste
Method:
1. Soak the almonds in water overnight or for at least 6-8 hours in a covered bowl in or out of the refrigerator. This helps soften the almonds for blending and improves the texture of the almond milk. Got time constraints? 4 hours will do, but 6-8 hours is best.
2. Discard the soaking water and rinse the almonds.
3. In a blender, combine the soaked almonds, 4 cups of fresh water, pink salt, and vanilla paste.
4. Blend on high speed for 2-3 minutes until the almonds are finely ground and the mixture is smooth.
5. Strain the almond mixture through a nut milk bag or a fine mesh sieve lined with cheesecloth into a bowl or pitcher.
6. Squeeze and press the almond pulp to extract as much liquid as possible.
7. Transfer the almond milk to a sealed container and refrigerate. Shake well before serving. Lasts 3-5 daysish.
Bar chef note: Add extra 2 cups of water after straining for a thinner milk more quantity milk. Leftover almond pulp can be frozen and used in various food and drink recipes. Adding extra vanilla paste, salt, and date syrup are excellent options after straining.
Note: There are some exceptional brands on the market (obviously), but I promise you won’t regret making your own almond milk.
Where can you buy the goods? You know, wide-mouth jars, almonds, nut milk bags, bowls, and stuff? Blonde Behind the Storefront, of course. Please note that I earn commissions on eligible items. Thank you.
Cheers!