Once you taste homemade almond milkI think you might never ever buy it from a store again – it is SO fresh and SO creamy! Plus, it is very easy to make it. Much easier than you may think. All you need is good quality almonds, actually the quality of the almonds matter the most. For this recipe I use organic peeled almonds just because they are were the freshest ones I found in my store. These ones are organic and come straight from Sicily to Milano, so I have no doubt the milk will be amazing!
First step is just to soak the almonds in water so they start sprouting a bit. They become much more flavorful that way and also the benefits of the almond become more powerful. It is beneficial if you have the time to prepare ahead.
I usually soak mine for 48 hours. Change the water one to two times each day.
After soaking, wash the almonds a bit and set them in a high speed blender.
One cup almonds and two cups water is the measure, but if you want to make more milk it is totally fine to add up to three cups of water. The milk will just be a bit thinner but still very tasty and good.
Blend very well for about 2 minutes.
Pour your liquid through a milk bag and squeeze gently. Mine looks like the one in the photo below.
YES, that’s it!
Your almond milk is ready, place in a jar or flask in the refrigerator up to 3-4 days. Almond milk is great on it’s own or you can add blueberries, strawberries or banana. Add the milk to your morning smoothie for extra creaminess and an energy boost. Or if you are a cereal breakfast eater this is great milk to enjoy it with.
I personally LOVE almond blueberry milk and so do the boys. My boyfriend loves it as an after dinner dessert, especially if the berries are frozen with a dash of cinnamon added to it.
Enjoy!
Love JM
