Lifestyle

Try it Now: 3 Step Almond Milk

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I used to think of almond milk as something sweet and satisfying for a cleanse, but not something I would make everyday. It wasn’t until I had kids and a husband who doesn’t like cow’s milk that I started making my old almond milk recipe again. Every week. In large batches.

Like anything you’re dedicated to or passionate about, you have to make time to make almond milk. Many of my friends and foodies complain about boxed almond milks — overly processed, bad taste, mysterious ingredients — but they also say the homemade stuff takes too much time. I get it. It can be a chore, but, like any chore, just a few minutes of planning to integrate it into your Sunday routine and you’ll be on your way to a week of delicious drinking.

I’m not here to preach about dairy, but managing your intake and finding healthful alternatives may find you and your family feeling refreshed in a whole new way. With the recipe below, you’re just three steps away from a fresh, lightly sweet alternative to cow’s milk, free of that chalky feel that gives almond milk a bad rap.

Almond Milk Recipe

ALMOND MILK RECIPE – makes 8 cups; use organic ingredients when possible

Ingredients

  • 1 1/4 cups almonds (soaked and rinsed)
  • 6 1/2 cups purified water
  • 1/4 cup liquid sweetener like agave, maple syrup (substitute with stevia or 6 dates)
  • 1/4 tsp cardamom powder
  • 1/4 tsp ceylon cinnamon
  • 1/2 tsp vanilla (I use the bean but you can use the liquid extract)
  • pinch of sea salt (optional)

Directions

  1. Blend all ingredients in a high speed blender for 30-40 seconds.
  2. Pour milk through a large fine mesh strainer. This will quickly and efficiently remove all pulp.
  3. Store in airtight and easy-to-grab containers (like old juice bottles) and keep refrigerated. Refrigerated milk can last for up to 5 days.

ENJOY!

~ Juli Novotny of Pure Mamas

Comments welcome! Let us know if you have any unique twists on dairy alternatives.

14 Comments

  1. @claw The almonds should soak for at least 6 hours. So, you can soak them overnight and make your milk in the morning, or soak them throughout the day and make it in the evening! Let us know how yours turns out, we’d love to hear!

  2. Ann Dawn

    nice recipe. I make a plain version frequently, without the sweetener and seasonings.

  3. wont the skin of almonds change the color of milk? I guess store bought almond milk is made of blanched almonds ?

  4. Love homemade almond milk. I soak for 12 hours and add 1/2 to 1 tsp of Apple Cider Vinegar to help neutralize the phytic acid which aid in the digestion of the nutrients of the almond milk. For sweetener, I just use 2 tsp of honey and that seems to be enough. I’ll have to try this version with the additional spices as that sounds yummy!

  5. julinovotny

    It seems to me that blanching and removing skin takes so much time {plus the nuts aren’t raw if you blanch}. Plus you end up straining out the pulp anyways. AND NO it doesn’t change the color. My almond milk is almost the same color as cow’s milk every time 😉 But it’s totally up to you.

  6. julinovotny

    the spices are so fun! p.s. hi Valentina 😉

  7. julinovotny

    You don’t even HAVE to soak them if you won’t want to. but soaking makes the milk blend better, taste creamier and allows for better digestion. Hope that helps. For this recipe, yes like 6 hours.

  8. Pingback: Try it Now: 3 Step Almond Milk - FabFitFun

  9. Pingback: Try it Now: 3 Step Almond Milk | Mommy and Me News

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