Raw almonds
Since buying all those almonds at Becnel’s fruit stand a while back, I’ve been poring over almond recipes in an attempt to find the perfect one. I decided to make homemade almond milk using these step-by-step instructions over at The Parsley Thief.
After soaking overnight, these guys got pretty plump.
All you do is soak 1 1/2 C almonds in plain old water for at least six hours. I soaked mine overnight. Then you drain and rinse them and put them in a blender along with 4 C filtered water. Kate of The Parsley Thief recommended adding agave nectar or vanilla extract for sweetener, if desired. I blended mine up first to see how I liked it, and decided it needed a couple tablespoons of agave nectar.
The straining process.
I couldn’t find a sieve or cheesecloth, so I filtered mine through a coffee filter. It was slow going, but we managed by using switching to a (clean) stocking halfway through.
Great in combination with fresh chocolate chip cookies.
The finished product was delicious with both cookies and cereal! Realistically, I probably won’t be able to make this regularly until I can secure a source for inexpensive, bulk raw almonds. As soon as that happens I’ll stop buying almond milk at the grocery store and start making it myself; the homemade stuff tastes so much better, and is fairly easy to boot.
i do love almond milk. yum!
I’d say it’s definitely my favorite non-dairy milk substitute!