I've been attempting to cut back on dairy lately, but was unhappy with the selection of almond milk sold in the grocery stores. (Carrageenan? Tapioca starch? Why?)
Homemade almond milk seemed like the best option, so I bought a nut milk bag and some raw almonds and got to work. The process of making almond milk is not hard, by any means, but it requires some planning and patience. After soaking, processing, straining and bottling, I told myself I probably wouldn't go through the trouble of making it from scratch again. But, one sip of it cold from the refrigerator and I became a complete convert—so creamy and flavorful!
Homemade Almond Milk adapted from here
1 cup raw almonds
3 1/2 cups of filtered water (plus more for soaking)
1/4 tsp ground cinnamon
Soak almonds in a large bowl with enough water to cover them by about two inches for at least 8 hours (but overnight is better). After soaking, drain and rinse almonds and place them in a blender or food processor with the 3 1/2 cups of water, cinnamon and salt. Blend for about one minute or so.
Place nut milk bag over a large container and pour the almond mixture into the bag. Most of the milk will naturally drain through the bag, but you'll need to give it a few good squeezes to make sure you get all of the liquid out. Transfer milk to bottles and refrigerate for up to 2-3 days. (The leftover pulp can be baked on low heat and run through the food processor again to make almond flour!)
I left this batch unsweetened, as I used it in smoothies (which I add raw honey to), but you could sweeten it with maple syrup or honey if you'd like.