Almond milk has been a constant in our fridge for a long time. I use it mostly in my granola and drinks. We still use regular milk for cooking, but I find that if I have too much it starts to bother me, so I keep it to a minimum and always make sure to have an alternative on hand.
I started making my own almond milk about a month ago. It’s cheaper then buying a carton from the store, especially if you can buy your almonds in bulk. Since I’m the only one that uses almond milk on a regular basis in my family I can never finish a full carton by the time it goes bad. Making my own saves me money and I don’t have any waste. Plus, it only takes two ingredients for the base recipe, rather then a bunch of extra fillers that I don’t need. I find it much more convenient to make it myself then to run out to the store for more. As soon as I’m out I soak some almonds overnight, blend it up in the morning and I’ve got myself some fresh almond milk.
I also love the adaptability to flavour it up as I please. If I’m going to use it for cooking I leave it plain, if I’ll be using it for granola and drinks I like to flavour and sweeten it up. I do think that almond milk is an acquired taste, especially if you’re used to using another alternative, like soy milk. But it has quickly become my favourite milk substitute, right alongside coconut milk. I like to flavour it with vanilla and cinnamon, my kids think it tastes like eggnog and actually beg to drink it. That never happened with the stuff I got from the store.
If almond milk is a regular at your table, or you want to have a small batch rather then having to buy a big carton, this recipe is for you. It really couldn’t be simpler.
In other news, Kitchen Simplicity is featured in the spring issue of Celebrate Home Magazine. You can view the free magazine online through issuu or browse through the pdf version. In the issue I share four recipes for a spring brunch. They have lot’s of lovely articles about gardening, cooking, and, of course, all the different ways to celebrate home.
- 1 cup raw almonds
- 3.5 cups water (plus more for soaking)
- pinch sea salt
- 2 teaspoons vanilla, optional
- ¼ teaspoon cinnamon, optional
- 2 tablespoons maple syrup, optional
- Place almonds in a bowl. Cover with enough cold water that the almonds are completely submerged. Set aside and let soak overnight (or at least 8 hours).
- Drain and rinse the almonds, place in your blender along with 3.5 cups fresh water. Cover and process on the highest setting for one minute. Line a fine mesh sieve with cheesecloth. Pour the almond mixture through the cheesecloth. Gather the ends of the cheesecloth and, using your hands, squeeze out as much liquid from the almonds as possible. Discard or save the almonds for another use (once I come up with some good ones I’ll be sure to share!). Whisk in sea salt along with desired flavourings. Pour into a storage container and refrigerate (let sit for a couple hours before using for best flavour) . Stir or shake before use. This should stay good for up to 5 days.
Adapted from Oh She Glows.