Hey! Are you following me on Instagram? If not, you might want to start following me there too. My posts there are usually casual day-to-day posts, other times I share a picture of a new blog post. On occasion though, I do share some recipes on my Instagram stories and posts that don’t make it on the blog. Lately I’ve been wanting to add them here, so I’ll start with my post about How To Make Almond Milk.
Last month I shared this picture of the almond milk I made and added the steps in my stories. Then I thought, what a shame that not everyone will get to see it! As much as I love sharing my favorite recipes on here with beautiful images, I also want to share the stuff that happens on the go. Some of those recipes should be shared and saved for all eternity here too, don’t you think?
Okay, maybe not all eternity, but that’s kinda my goal with this blog. To have a place for my children and grandchildren and hopefully my great grandchildren to get to know me a little, and cook some of the things that we enjoyed as a family.
Wouldn’t that be cool if you could go to www.insertyourfamilybloghere.com and read all about your favorite family recipes and stories 100, 200, or 300 years ago?! I know that sounds crazy, but I think about those sort of things. Like, what if my blog stays on the internet for another 100 years? My great grandchildren will be able to come here and make that champurrado I loved so much when I was young. Or the peppermint atole that to this day I have not seen anywhere else!
Oy, I’m getting carried away here. This is supposed to be a post about How To Make Almond Milk and I’m over here taking us into the future 100 years from now. You get the picture. Anyway, let’s get back to that almond milk, shall we?
Here are the images I shared in my Instagram stories feed:
Edited 4/26/17 to add: If the skin isn’t coming off easily, don’t worry about it. You can still make almond milk with it on, it will just have a hint of brown/grayish color to it as opposed to a white milk. Either way, be sure to rinse the almonds before you blend them.
When it comes time to add the agave nectar and vanilla extract, feel free to adjust the amounts to your liking. I can actually go a little lower on the agave. I’d say start with 1 teaspoon then work your way up from there if you want the almond milk sweeter. Same with the vanilla extract.
And speaking of vanilla extract, I should warn you not all vanilla extracts taste the same. In the picture above, I used the Kirkland vanilla extract from Costco and found the alcohol intensity to be a little overpowering. Later I purchased a different vanilla extract from Lola’s Mercadito that I liked better because the alcohol didn’t overpower the vanilla flavor. I think it has to do with the quality of the alcohol, and the fact that there’s an actual vanilla bean in the bottle. Open the bottle and right away you will smell the fresh scent of vanilla without the intense punch of alcohol.
After this post, I also started using a milk nut bag. What I do is strain the milk first through a fine mesh wire strainer, scoop out the almond pulp and freeze it in a ziplock bag, rinse the strainer, then put the bag over the strainer and strain out any leftover pulp in the milk.
You don’t have to do this last step. In fact, you can just strain it all through the milk nut bag and not use the strainer. Or you can skip the milk nut bag and just use the strainer, or use the milk nut bag over the strainer! It’s totally up to you and what makes your life easier.
I like the two-step straining method because we don’t like any of the almond pulp in the milk. Straining it twice makes it less grainy.
This is one of those things that depends on your preference. I’ll provide you with some links to the items you’ll need at the end of this post and you can decide from there what method of straining the milk you would like to use.
Oh, by the way, this almond milk goes great with cereal. Just sayin’. 😉
If you do end up making it, let me know how it went, and how you used it in the comments below.
Updated 4/26 to add: I found another site called Tasty Yummies with more milk nut recipes that you might like. I for one am dying to try the Raw Cacao Hazelnut Milk on there.
How To Make Almond Milk
- 1 cup almonds
- 3 cups cold filtered water divided
- 1-2 teaspoons agave nectar
- 1/4 teaspoon vanilla bean extract
Soak almonds in one cup filtered water overnight (up to 48 hours) in the refrigerator.
Remove almond skin, rinse almonds, add to blender with two cups filtered water. Blend well until almonds look like coarse sand. About one minute.
Add agave nectar and vanilla extract. Blend to combine.
Strain milk through a fine mesh strainer, cheese cloth, or milk but bag into a large bowl or pitcher with wide opening. If you're using a metal strainer, it helps to press the pulp with the back of a spoon to get more of the milk out of the pulp.
Serve immediately or store in the refrigerator up to five days.
If the skin isn't coming off easily, don't worry about it. You can still make almond milk with it on, it will just have a hint of brown/grayish color to it as opposed to a white milk. Either way, be sure to rinse the almonds before you blend them.
Refrigerate in a closed pitcher or glass milk bottles with lids immediately after straining. Shake well before serving.
Do not use flavored, roasted, or salted almonds.
Yum! I absolutely love almond milk. I recently bought a nut milk bag to strain mine, too! It works wonders. I also save the leftover “almond mush” and put it in my dehydrator to make almond meal. 😉
I have used my oven to dry out the pulp, but I haven’t used it. I only did that twice. I’ve been freezing the rest until I figure out what I’m going to do with it. We are so hooked on homemade almond milk. I don’t think we will ever go back to buying it at the stores.
Thanks for visiting my post and leaving me a comment, Nicole!
[…] you given the Almond Milk recipe I posted last month a try yet? I will admit this post should have come to you right after […]