Almond milk and a tasty alternative to dairy and my personal favorite in a latte. The only thing wrong with almond milk, in my book, is that most brands are typically laced with numerous preservatives and additives. So, of course, I went the DIY route.
I popped into my favorite place in the entire world: Trader Joe’s and there I found all that was necessary for my soon-to-be delicious almond milk…almonds. Raw, whole, unadulterated almonds.
- 1 cup raw almonds
- 2 cups purified water, plus more for soaking
Place your almonds in a bowl to soak, making sure there is at least an inch of water atop the almonds. Cover and let soak on the counter or in the fridge for 24-48 hours. The longer the soak, the creamier the milk will be.
When the almonds have finished soaking they will be plump and slightly soft. Rinse them thoroughly in cold running water, discarding the soaking water.
Place rinsed almonds in a food processor or blender with 2 cups of purified water. Blend on high for 2-4 minutes or until the almonds have broken down into a meal and the water is white and opaque.
Strain the almond milk using a strainer/sifter lined with a cheese cloth. Squeeze the cheese cloth to get out the excess liquid and then discard the almond meal and cheese cloth (by composting it, obvi).
Pour the milk into a clean jar and voila! Easy-peasy almond milk. Store almond milk in the fridge for up to 7 days.