Lately, I’ve been the Queen of Unfinished blog posts—so many ideas, so little time. Ugh. Apologies, dear friends!
I’m sharing this recipe with you because I can’t stop making it (or singing its glorious praises). Homemade almond milk. Yes. DO IT! I have friends who’ve been making it for years and I wondered what all of the buzz was about…until…
I participated in a detox last September under the guidance of Simply Inspired Wellness. To call it a detox sounds a bit extreme but this program is about re-setting your systems and ridding your body of toxins that commonly build up with the consumption of processed foods, alcohol, caffeine, etc. It was 100% worth the effort and investment. Afterwards, I felt refreshed, healthier and more educated/aware of what I was putting into my body. Two big post-detox surprises: foods that I didn’t cook at home tasted over salted, and my immediate craving for something sweet after eating a meal, virtually vanished.
The detox was also my true introduction to almond milk. I bought the boxed, unsweetened kind to add to my smoothies and morning coffee. It was a little watery but I didn’t notice it at all in my smoothies. Coffee on the other hand? Well, it was kinda gross—and something about the acidity of the coffee made the almond milk curdle a bit. Ew.
But I digress, it wasn’t until a few weeks ago, that I had homemade almond milk in an iced coffee from a local bakery/cafe. On a menu sign next to the espresso beverages, “house made almond milk” appeared in a lovely hand lettered font. Well, I’m a sucker for anything “house made” so I figured I’d try it. Hi, homemade almond milk, I think I love you. And the rest is history.
It’s certainly a little bit more expensive to make at home, but 100% worth it. It’s super creamy and a little bit naturally sweet (I didn’t sweeten it). It’s delicious in coffee, especially iced. I’ve also been eating it in this breakfast cereal recipe that I make a batch of on Sunday night (just the grains) and take to work for breakfast all week (I add the almond milk, cinnamon, ginger, a pinch of pumpkin pie spice, raw pecans and a little maple syrup).
The first 2 times I made almond milk, I used organic raw almonds (skin on), a blender, cheesecloth and a strainer. It’s a bit messy and a little wasteful (I tossed the cheesecloth when I was finished) but worked fine. I made my most recent batch using a nut milk bag (a bag made of super fine mesh). It was much easier to use, very easy to wash and strained out even the tiniest bits of almond meal (that the cheesecloth & strainer combo missed).
My almond milk keeps in the refrigerator just fine for 5 days or so. I usually double the batch if I plan to use it for things other than my morning coffee. Jess also really likes it too.
And finally…here is the link to the recipe that I used. This blog (theKitchn) is worth perusing—we’ve found some good recipe gems.
Happy making!
sippetsandsharpies 
Hollah at us!