Day 5: How to Make Homemade Almond Milk

Truth be told, I still purchase cow’s milk for my daughters (gasp I know).  I also on occasion drink it myself in the form of a latte, which honestly is quite rare as I prefer an Americano or regular coffee over many special drinks.  

A couple months back I was having some away time to write and noticed the coffee shop offered almond milk.  This isn’t too surprising to find in a place like Bellingham with independent coffee shops, but it’s also not the norm.  So, I took the barista up on the offer and bought a maple (almond milk) latte (yes real maple syrup).  Upon the first drink…bleh.  I’m a firm believer in giving food second & third chances.  Another drink…ugh, no dice.  It tasted like uncooked bacon or something.  Not the most appealing taste lingering on one’s tongue.  

I would give that boxed almond milk another chance a couple other times; but, to no avail, the uncooked bacon taste.  It was then and there I would pick up the anchor and make some at home.  I was certain it was the additives in the milk that made it less than appealing.  Sure enough, my homemade almond milk was superb.  That already milky-like taste in almonds came through in the milk.  Steamed some up for lattes and it was no different.  Plus, super easy to make without utilizing a Vita-mix or Blendtec blender.  Use this in place of the milk to make your homemade Pumpkin Spice Latte. 

Homemade Almond Milk (printable recipe)

You can use a linen kitchen towel instead of cheesecloth, just not terry cloth.  You can also keep the almond pulp to use for future baking.  Simply spread on a parchment lined baking sheet and bake for 15 minutes at 350.  Cool and store in fridge or freezer.  

Ingredients:

1/2 cup raw almonds

3 cups water

2-3 Tb pure maple syrup (grade B)

1/4 tsp Celtic sea salt

Directions:

1. Soak almonds in a jar covered with purified water (using your Brita works fine) overnight or 8 hours.  
2. Rinse your almonds, discarding the soaking water.
3. Place almonds & 3 cups water into a blender.  If using a regular blender (non-Vita-mix or Blendtec), fold a kitchen towel and place on top of lid.  Puree or liquify the almonds & water until almonds have been thoroughly pulverized.  This can take about 45 seconds.  
4. Take cheesecloth, folded, and line it in a sieve.  Put that cheesecloth lined sieve over a bowl and pour the almond mixture through.  The cheesecloth will catch the almond pulp.  
5. Take the ends of the cheesecloth and wrap it up, in order to keep the almond pulp inside and squeeze the remaining milk out.  
6. Add the maple syrup for taste to add a bit of sweetness.  Or if you are avoiding extra sugars, don’t add it.  **You could use honey instead, or use a couple medjool dates while the almonds & water are being blended.**
7. Store in the fridge for 3-5 days, or check for smell.  If it tastes sour, then it’s time to throw it out.  

This is part of the Opening the Door to Autumn’s Harvest Series