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Almond Milk

I love drinking this cold out of the fridge. Our family enjoys it with our herbal coffee, smoothies, and even in our fruit popsicles . Ideally, try to find fresh raw organic almonds if possible. We store ours in the freezer to keep them from going rancid or bitter.
Prep Time 10 minutes
Total Time 8 hours 10 minutes
Servings 1 quart

Ingredients

  • 2 cups almonds raw better if unpasteurized
  • 4 cups filtered water
  • 1 to 2 cups filtered water to soak almonds

Instructions

  1. Place 2 cups of almonds in a glass jar (I use a mason quart jar).
  2. Cover with filtered water with a couple of inches over the almonds as the almonds will expand.
  3. Cover and let sit 8 hours or overnight.
  4. Drain almonds and rinse with filtered water.
  5. Add four cups of water with the drained almonds. Blend this mixture at high speed in the Blendtec or use a food processor.
  6. Strain in small batches through a cotton muslim bag or a very fine sieve. I use this organic cotton CoffeeSock.
  7. Squeeze the bag over a clean bowl to catch the milk. Squeeze, squeeze squeeze until you are not seeing much liquid coming through.
  8. Empty the bag of the nut pulp. If you are so motivated, reserve the pulp to bake with. (I'm too lazy and generally compost it.)
  9. Repeat straining more milk. This takes me about 7 minutes to do the whole batch.
  10. Serve warm, cold, and/or add to recipes. Try adding a little vanilla and drop of maple syrup for a treat.