10-Minute Classic Almond Milk

Hannah Sunderani
Feb 22, 2017
3 min read

I love love LOOOVE to make my own almond milk! It's sort of become a Sunday morning ritual. Nothing feels better than turning on some soft tunes (Afternoon Acoustics on Spotify to be exact), that bright natural sunlight shining into the kitchen, and the serenity of handcrafting some sweet white juice to last the week - okay let's be honest; to last you a few days. (No way this tasty almond milk will go unscathed for a whole week!)

And although the process of making your own almond milk is more cumbersome than picking up a tetra pack from the g-store I PROMISE the juice is worth the squeeze. As I've mentioned before in my previous almond milk post once you go craft, you never go back! Homemade almond milk is so rich, thick and creamy. It's like a fine wine; you want to savour every swallow and let the flavours linger on your taste buds. I literally pour thimble sized amounts into a glass a sip it like an award winning whisky. And actually, it only takes 10 minutes to make; which is a small price to pay for this certified delicious drink. Heck - I spend more time scrolling through my Instagram feed!

I've been making homemade almond milk for about a year now, and have the milking down to a science. Mastering the exact water to almond ratio, sweetness to salt, and the exact straining method to reap all the juice. The outcome is the perfect partner for coffees, lattes, and overnight oats. And although we need not expect anymore of this classic milk it's a drink that keeps on giving. That's because the almond pulp (i.e. the leftover almond meal in your nut milk bag after being squeezed), is a blessing in disguise; and can be used to create drool-worthy dishes I've come to adore. I've used the almond pulp to make flatbread, pizza, truffle wedges, truffle balls and more. From breakfast, to pizza and dessert this almond milk is a triple threat. A drink that deserves infamous recognition like that of Emma Stone. So think twice about tossing that pulp in the garbage, because this magic milk is just getting started.

So pour yourself a glass, put your legs up, and tune into La La Land while you hum the glory of each smooth sip and that city of stars. It's the little things in life, am I right? I hope you enjoy this fine almond milk as much as I do. <3

10-Minute Classic Almond Milk

Makes: Approx 3 cups | Prep Time: Overnight + 10 mins| Cook Time: 0 mins

Ingredients:

1 cup organic almonds, soaked overnight
3 cups filtered water
1 vanilla bean, or 1 tsp vanilla extract
2 medjool dates, pits removed
pinch cinnamon
pinch sea salt

Directions:

Strain your soaked almonds and add to your blender
Add filtered water, vanilla bean, dates, cinnamon and salt. Blend on high for 1-2 minutes.
Place your nut milk bag inside a big bowl, and pour half your milk blend into the bag. Squeeze the back to strain the nutmilk. Continue to squeeze the milk from the bag, moving your hands around the bag to allow new areas to be milked. Squeeze until you can no longer remove milk from the bag. (If you don't have a nut milk bag you can also use a pair of tights).
Remove almond pulp* from nut milk bag, then add the second half of your milk blend to the nut milk bag. Continue the process of straining the nut milk described in Step 3. Then, remove remaining almond pulp from nut milk bag.
Pour the freshly squeezed milk from your bowl back into your blender (this just allows for easy pouring into a bottle). Transfer the milk into an air tight bottle and store in the fridge.

*Save almond pulp to use in recipes like flatbreads, pizza and dessert.

Note: Almond milk will keep in fridge for up to 5 days. Enjoy in coffee, lattes and overnight oats.

Approvals: