Creamy Almond Milk
My primary reason for learning how to make Creamy Almond Milk is to add flavor to coffee. I really enjoy adding creamer to my coffee. For years, my creamer of choice was half and half. However, in an effort to reduce calories, I decided to try some alternatives. First, I tried soy milk and really enjoy the taste, but became increasingly more concerned about the list of ingredients. Next, I tried Almond Milk. The taste was acceptable, but after a few days I noticed a rash developing. The rash disappeared after I discontinued drinking the almond milk. This was puzzling because, I consume almonds almost daily without any skin issues. After investigating the ingredients, I decided the possible cause was due to the preservatives and other unpronounceable ingredients.
A few days later, a friend mentioned that she makes her own and explained the simple steps to make creamy almond milk. With just a couple of personal tweaks, I decided on this very basic recipe. The difference in flavor is amazing. It gives my coffee a wonderful almond, vanilla flavor. Occasionally, I even use it in place of milk for cereal and oatmeal.
Here are the quick and easy, step-by-step directions for making Creamy Almond Milk.
You will need:
1 cup raw almonds (preferably organic)
3 cups filtered water (plus more for soaking almonds)
1 Tbsp. vanilla (I only use JR Watkins Original Double Strength Vanilla)
1-2 Tbsp. raw honey (completely optional but, really good)
Cover the Almonds in filtered water and soak for 24 hours or at least overnight. The almonds will swell and soften slightly as they absorb some of the water. This will make a creamy almond milk with less grit. After soaking, rinse and place in a blender.
Pour three cups of filtered water over the almonds and set the blender to the puree setting.
Puree in blender until thick and creamy.
Drain the almond mixture using a stainless steel double mesh strainer, lined with a nut bag. You will need to stir occasionally to enable most of the milk to drain.
Squeeze excess milk from the bag. Pour the milk, vanilla and honey into the blender.
Blend for about 30 seconds to a minute, just enough to combine the ingredients. Pour into a glass pitcher and place in the refrigerator.
The Creamy Almond Milk will stay fresh for 3-4 days.
I hope you enjoy this recipe as much as we do. Please leave a comment to share how you use almond milk and different variations you like to use.
Use the remaining almond mixture to make almond meal.
Heat the oven on its lowest setting. Spread the leftover almond meal on a lined baking sheet and place in the heated oven until thoroughly dry. Pour dried almond meal in a blender and process until fine.
Use the almond meal in cookies, cakes, bread or a variety of other recipes. It is especially delicious when used as breading for chicken strips.
Here are some of the culinary tools I use to prepare Creamy Almond Milk.
Simply click the image to learn more about each product: