Bon soir, mes amis.
As I’ve mentioned, I started working at a local juice bar, Raw Bobs. We just started doing this thing where we make and sell our own coconut, almond and hemp milk. It’s pretty righteous. We’ve always made our own, it’s just the selling that’s a new thing.
Anyway, via working there I’ve learned how to make almond milk at a fairly inexpensive cost, yet still taste pretty good. Enjoy!
The night before you want to make your milk, get a mason/ball jar and fill it a little over halfway with plain almonds (I use organic), and then fill the jar up with water, allowing the almonds to soak overnight. As a rule of thumb, if you fill the jar with almonds to that level, you should yield enough to fill the whole jar with milk (and then some possibly), regardless of what size jar you are using. Remember though that this stuff has a shelf life of about 4 days, so don’t be wasteful.
After your almonds have soaked overnight, drain and rinse them, then put the cleaned almonds in a blender. Next, add water. I used a quart jar, (filled it a little over halfway with almonds – they expanded like woah!) then added 4 1/2 cups of water to the almonds.
*Now, I used Raw Bobs to my advantage and brought my soaked almonds with me on my shift and did all this after I had clocked out. That way, I had access to a powerful vitamix blender and the milking bag (heh); I’m not sure how this will pan out in other blenders and the like, so maybe start off with a smaller handful of almonds and getting a feel that way.*
Blend your almonds thoroughly, and then in a separate container lay out the milking bag – this is actually called a nut milk bag, and looks like this:
Place the blended mixture in the bag and squeeze all the milk from the concoction into your new container, leaving the pulp behind in the bag. You can use the pulp in porridge or cookies if you’re feeling adventurous, too! More on that at a later date.
After you’ve sufficiently milked your almonds, you can call it a day and drink it as is… or, if you’re like me, I would take an extra, simple step. Put the almond milk back in the blender and add the following:
(For a quart serving)
– 4 teaspoons vanilla extract
– 1 teaspoon cinnamon
It had a mild sweetness to it, and I think nutmeg could also be interesting.
Place in cleaned out quart jar, and behold your milk! Seal tightly. Mine made a little more than the whole jar; next time, I think I want to use less water for a slightly thicker milk. I also may try a legitimate 1 cup almond to 2 cup water ratio that I saw recommended.
I’ll let y’all know how that goes as well. I think I’m going to keep experimenting with this and creating in my opinion, the best homemade almond milk.
Happy Saturday! Ciao