Homemade Almond Milk Recipe

Method

• 1)

  Place 1 Cup of Raw Almonds and 2 Cups of Water into a bowl or container and place into the refrigerator for 12 hours or overnight.

• 2)

  Drain the almonds and rinse them off. If you want to remove the almond skin, use your fingers to gently squeeze the almonds and loosen the skin and discard it (I usually just skip this step).

• 3)

  Place the almonds, 5 Cups of Filtered Water (you can use 3 or 4 Cups of water instead if you want a thicker texture) and sweetener into a blender. I use a Vitamix and I blend on the highest setting for 2 minutes. If you’re blender isn’t a high power blender, blend on the highest setting for 4 minutes.

• 4)

  Strain the almond milk by pouring it into a nut milk bag over a large bowl. Squeeze very well so you can extract all the almond milk. Pour into a container and refrigerate for up to 3-4 days. Enjoy!

  *** You can turn the almond pulp into almond flour. Place the almond pulp on a baking sheet lined with parchment paper – spread it out so it’s a thin even layer of almond pulp. Place into the oven and set it for the lowest temperature for 3 hours or until the almond pulp is completely dry. Place the dried almond pulp into food processor and pulse until all the lumps are gone. Store it in a sealed container in the refrigerator and use in any recipe that calls for almond flour.