ALMOND MILK INGREDIENTS
Almonds. Obviously. Make sure to use raw almonds (not roasted) for the creamiest almond milk with the cleanest flavor.
Water. Because we need some kind of liquid!
If you want to add some flavor, you can do that with a few extra ingredients.
Sweetener. I like to add maple syrup to my almond milk after making it, but pretty much any type of sweetner works. You can also add a couple of dates before blending the almonds.
Vanilla. A teaspoon or so of vanilla extract will give your milk a nice vanilla flavor.
Chocolate. Add some cocoa powder for chocolate almond milk.
INSTRUCTIONS TO MAKE ALMOND MILK
SOAK THE ALMONDS
Place the almonds in a container and cover them with a couple of inches of water, taking into account the fact that they’ll expand in size as they soak.
Soak your almonds for 8 to 12 hours.
In a rush? You can boil your almonds in water for 20 minutes instead of soaking them, but they won’t soften up quite as much, so your milk might end up a tad less on the creamy side.
BLEND THE ALMONDS
Place your almonds into your blender with some water. I like to use 1 cup of almonds and 3 cups of water, but play around with the ratios to get a consistency that’s right for you.
Blend them up! I like to let the blender run for about a minuet to make sure the almonds are well blended. You can probably get away with a quicker blend if you’re using a high-powered device.
STRAIN OUT THE PULP
Now grab that pitcher or bowl and your nut milk bag. Set the bag in your vessel and open it up as best you can. Pour your almond mixture into the bag — the liquid that comes through it is your milk! Now pick up the bag and squeeze it to get every last bit of milk out.