Homemade Almond Milk

My last post started with mentioning that granola can be misleading as a healthy food and that got me thinking, so many foods in the American diet can be misleading.  We are constantly flooded with information that promotes a healthy product but when you read the fine print you find out that item that you held in such high regard really is a let down.  It's loaded with additives, preservatives and always sugar, loads and loads of sugar, after all, how will they get you addicted to their product if they didn't incorporate sugar?!  Salad dressings, creamers, yogurts, most condiments and milk are some of the most common sneaky toxic items we consume on a daily basis.  I hate to be a mood killer but you need to ditch these items for healthier options.  This post is to bring awareness to the milk in your fridge.  Toss it, like, now!  Whether it's cow's milk or store bought nut milk, it needs to go buh bye.  Did you know that Silk and Almond Breeze brands are the target of a class action lawsuit because they are claimed to only contain 2% almonds? TWO PERCENT, PEOPLE.  Call me crazy but I prefer to have almonds make up the majority of my almond milk and that is why I am sharing this recipe with you today! 

There is a peace of mind and a great deal of satisfaction in knowing exactly you are putting in your body.  A few phrases I live by are, if I can't pronounce it or I don't know what it is I don't consume it.  Another is, if it's made IN a plant don't eat it but if it comes from a plant, have at it.  It's simple, plant based, whole foods are the way to go and your body will thank you.  Homemade almond milk is so clean and surprisingly really easy.  Let's get started..

What you will need:

  • 2 cups of organic raw almonds
  • 4 cups of filtered water
  • cinnamon
  • vanilla 
  • cheese cloth or nut milk bag
  • stevia (optional) 

Let's get started... first up, place the almonds in a container, cover almonds with water and let them soak for eight hours.  Once they are done soaking the almond skin will slide off easily, make sure they are blanched.  Place the blanched almonds in a blender, add in the 4 cups of filtered water and blend until it's a smooth consistency.  Next you will want to get a large bowl and a strainer.  Using your cheese cloth or nut milk bag, place it over or in the strainer with the large bowl underneath.  Slowly pour the almond milk over, do this in small portions, while stopping to squeeze the excess almond milk while straining.  Once this is done you will be left with almond milk and almond meal, which you can turn into almond flour or use it in other ways.  Pour the milk back into the blender and add in the vanilla and cinnamon.  Blend it all together and then pour into an airtight container.  The almond milk will last stored in the fridge for up to ten days.

 The almond skin will slide right off.

The almond skin will slide right off.

 All blended now we must strain it.

All blended now we must strain it.

 Slowly pour over the cheese cloth.

Slowly pour over the cheese cloth.

 Milking almonds, lol

Milking almonds, lol

 Add in desired amount of cinnamon and vanilla to create the flavor you like and blend!

Add in desired amount of cinnamon and vanilla to create the flavor you like and blend!

 Voila! Almond meal and almond milk.  The foam will settle, I promise!

Voila! Almond meal and almond milk.  The foam will settle, I promise!

This is an excellent replacement for store bought almond milk and if you don't drink milk often it works as a great creamer in teas and coffees.  Like I mentioned, there is no better feeling than knowing what you are putting in your body and knowing that it is only the best.  I hope you enjoy this recipe, I just ate a big bowl of my granola and poured this homemade almond milk over it and it was soooo delicious!  Please leave any comments and questions below!