A Guide to Making Your Best Almond Milk … Ever – A how-to guide on designing the almond milk that is right for you!
First things first – have you ever made almond milk before? If you answer is no, this post is for you. If you answered yes …. this post is still for you.
There are so many different ways to make almond milk; so many different ingredients you can add to change the way it tastes. You can make plain’ole almond milk – just almonds and water. Or, you can add all sorts of spices and sweeteners, if you want. You can play around with the almond-water ratio, which in turn affects how thick and flavorful the end product is.
The bottom line, I don’t know if one single recipe makes sense because it really comes down to personal preference. (that being said, I will add a simple almond milk recipe at the end that I think would be a good place to start – you guys can change it up from there)
So, I have (tried to) compile a ton of different options and I am letting YOU take the driver’s seat to design your own almond milk :-).
Yes, it might take a little experimenting, but that is the fun part! Try a few different combinations and see what works for you. Maybe for regular cooking you make it plain and simple. For your homemade granola, you make it a little sweeter. And for your cold brew/coffee you really cut down on the water. That is the fun part about cooking and making your own ingredients. You get to control the outcome.
Soak 1 cup almonds over night (just make sure they are covered with water)
Add almonds and 5 cups of filtered water to blender.
Blend a good 3-4 minutes.
I have seen SO MANY different recipes for almond milk and tried so many different variations – some people swear by only adding 3 cups of water, while others religiously add 5 cups. This is an easy variable to play with. Personally, I tend to lean towards 4 cups.
Peeled v. Unpeeled. It’s totally up to you, if you choose to peel the almonds after you soak them, the milk may have a slightly more creamy consistency … but is also a little tedious to peel them all… you decide.
Here is where you really get to play. There are so many different things you add to change up your flavors:
- vanilla extract (1 tsp)
- honey (1 tsp)
- dates (3 per basic recipe)
- cinnamon (1 tsp)
- turmeric (1 tsp)
I would highly recommend adding a pinch of salt.
You could use this recipe with other nuts such as cashews or walnuts – or combine some!
Keep in the fridge for no longer than 3-5 days. Separation will naturally occur, just shake well before using.
That’s it you guys! Kind of amazing how easy that is. If you start reading your labels, you will see how many other additives are contained in the store-bought version (depends on the brand). And, I don’t know about you guys, but I am the only one in my family that really uses the almond milk – I can never finish an entire carton of almond milk by myself before it starts to go bad! I feel like I end up wasting it half the time. Here, I can control how much I make – for that reason, I tend to only make about a half-batch at a time.
Alright – go forth and make almond milk you guys! And let me know if you have any other add-ins that you really like!
Oh – and the leftover pulp – keep it! There are so many things you can do with it. I am working on a new recipe that uses them as a main ingredient… I will post it soon!!
Also, if you are in the market for a new photography board – visit our Etsy Store!
- 1 cup raw almonds
- 5 cups filtered water (plus additional water for soaking)
- pinch of salt
- (see blog post for other optional add-ins and modifications)
- Place almonds in bowl and cover with water – let soak overnight.
- Drain almonds and rinse.
- Place almonds and 5 cups water in blender.
- Blend 3-4 minutes.
- Pour through nut-milk bag or cheesecloth into clean container.
- Pour almond milk back into blender and add pinch of salt and vanilla extract.
- Blend for an additional minute.
- Pour into storage container.
- Keep refrigerated for 3-5 days.
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