Homemade Almond Milk: Tastes Great and It’s Oh, So Simple!
Almond milk has pushed its way near the front of the line with today’s more conscientious shoppers. Aside from being a plus for those with dairy allergies or lactose intolerance, and anyone looking to shave off excess calories (unsweetened almond milk is only about 30 calories per serving!), a cool glass of fresh almond milk also serves up some terrific flavor!
For at least a couple years, I brought home store-bought brands in half-gallon cardboard containers (we liked the unsweetened vanilla variety – and paid anywhere from $3 to $4 for each half gallon. Still less than what we’d pay for high-quality organic dairy milk, so we didn’t give it much thought). Then we started really exploring what was IN the store-bought almond milk we regularly bought. Here are just some of the more common ingredients: almond milk (almonds and filtered water); cane syrup; vanilla flavoring (note “flavoring” – not exactly the real deal); sea salt; potassium citrate; guar gum or carrageenan – the latter of which is an ingredient I avoid because of reports that it may be carcinogenic (cancer causing); riboflavin; vitamin A Palmitate; sunflower lecithin; vitamin B2, and the list could go on.
I decided to get back to basics and make our own. I bought a 10-pound bag of raw, organic almonds from Amazon (you certainly don’t need to buy that crazy amount – I just did to save some cash because I knew I’d be using them up quickly with the weekly batches I’d be making) and spent some time in the kitchen to concoct the simplest, best-tasting, wholesome almond milk I could. I’m happy to report our homemade milk takes only five ingredients (and one of those is water!).
Aside from the ingredients below, you’ll need the following kitchen gadgets:
one gallon glass jar or pitcher (for soaking your almonds in water — you’ll do this first!);
high-powered blender (Vitamix, Blendtec, Ninja, etc. work beautifully for pulverizing the almonds);
one medium-size bowl;
one large bowl;
one large pouring/spouted container (such as a batter bowl, if you have one. It’ll come in handy later, believe me);
mesh nut milk bag (it’s an inexpensive purchase that really delivers a smooth, pulp-free milk); and