We don’t drink much dairy in our house. I buy a very small amount but because both K and C have dairy sensitivity I tend to avoid large quantities of it. Lately though, I’ve been wondering about our Almond and/or Rice Milk and that Carrageenan additive that I’ve heard some conflicting reports on.
Today I opted to try my hand out at making Almond Milk. Seems simple enough right? Turns out, it is.
Its not necessarily cost effective since Raw Almonds can carry a hefty price tag but it only calls for a small amount and we always have lots of raw nuts on hand here.
Soak half a cup of almonds in water overnight. (I may have used closer to 3/4 cup since I eyeballed it).
Drain and put into the blender with about 3-4 cups of water.
Blend well. I added the contents of one vanilla bean, some raw honey, a dash of almond extract, and 2 dates. Because I do not have a very powerful blender I had to blend it for a few minutes.
You will see vanilla flecks in there. Put a cheesecloth or thin tea towel over a large bowl and pour in the Almond Milk. Strain out the mixture.
You can keep the almond mixture: it can be frozen or dehydrated and used for almond meal. Lots of options with it.
Pour into a jug or jar. I think I read it lasts about 3-5 days. I doubt ours will last more then 3 days though.
I had some in my coffee after and it tastes, as expected, even better then the store bought stuff. And it was uber easy to make too.