Homemade Almond Milk: A Creamy, Dairy-Free Delight
Discover the joy of crafting your own almond milk at home. Fresh, creamy, and customizable, it's a dairy-free treat that's both nutritious and delicious!
Equipment
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
Ingredients
- 1 cup almonds soaked for 24 hours
- 4 cups filtered water
- A pinch of salt
- A dash of vanilla powder
- Cinnamon powder optional, for a hint of warmth
- Sweetener of choice 2 dates, honey, or maple syrup - optional, for added sweetness
Instructions
- Preparation: Begin by draining the soaked almonds. This step ensures that the almonds are soft and ready to blend, giving the milk a smoother texture.
- Blending: In a blender, combine the soaked almonds, filtered water, salt, vanilla powder, and any optional ingredients you're using. Blend everything together for about 2 minutes until the mixture is smooth and creamy.
- Straining: Pour the blended mixture through a milk bag to separate the liquid from the almond pulp. (Recommendation: I use a milk bag from @keess.official). This step ensures that your almond milk is silky and free from any gritty residue.
- Storing: Transfer the strained almond milk into a glass bottle and store it in the refrigerator. It remains fresh for up to 5 days.
Notes
Don't discard the leftover almond pulp! It's a versatile ingredient that can be used in various recipes. From energy balls and baked goods to smoothies and savory dishes, the possibilities are endless. Stay tuned for future recipes where we'll explore the many ways to utilize this nutritious byproduct. And as always, don't forget to share your almond milk-making experience in the comments below!