Few things give me more satisfaction than making a fresh, all natural alternative to products we buy in stores. Especially when it costs less to make it than to buy it. Case in point, almond milk. I’ve never really been a fan of the stuff – I found it to be too sweet, and well, not very almond-y. And have you ever looked at the ingredients? Even the “healthiest” brands are alarming. Thankfully almond milk is super easy to make and tastes way better than the store bought variety.
Keep in mind that a fresh batch of almond milk (about a quart for this recipe) will last about 5 days. Adjust the amount you make based on your consumption. Also, depending on how thick you like your almond milk, adjust the amount of water you use. Less water, creamier almond milk. Enjoy!
1 cup raw almonds
8 cups filtered water
1/4 teaspoon salt
Cheesecloth for straining
Soak the almonds in 4 cups water for 10 hours or longer. The longer the almonds soak, the creamier your milk will be.
After the soaking period, rinse the almonds well and place in blender. Add the salt, and at least 2 cups water to start. Blend well. If the milk is too creamy, add additional water, but no more than 4 cups total. Blend for 2-4 minutes total.
Place the cheesecloth in a mesh sieve over a bowl. Gradually pour the mixture into the cheesecloth, allowing it to drain in the bowl. Once all the mixture has been poured into the cheesecloth, gather the edges and begin to wring out the remaining milk. Add honey to desired sweetness. Store milk in airtight container (I used an old glass pasta sauce bottle) for up to 5 days.