Store-bought almond milk just isn’t interesting to me. It tastes bland and cardboard-y. I was so excited to find “real” homemade almond milk a few years ago, and I have never looked back. This recipe makes a very luscious, deeply nourishing and satisfying drink. I think you will enjoy it!This recipe is balancing to Vata and Pitta doshas.
blender or VitaMix
nut bag or butter muslin
quart glass jar
1c.dried almondsraw & unpasteurized is preferable
3c.waterwarm or hot
½tsp.vanilla extract or powder
⅛tsp.saltHimalayan pink, sea salt, or other
a few saffron threads
Soak the almonds overnight in enough water to cover them plus some extra water.
The next morning drain off the water and discard it.
If you have the time and are so inclined, peel off the skins and discard them. If you don’t do this, there is no harm done.
Place the almonds into a blender. Add the 3 cups of water and the other ingredients. Blend on a relatively high speed until you have a consistently thick liquid.
Strain the mixture through a nut bag into a bowl. Make sure you get as much liquid squeezed out as possible.
Transfer your almond milk into a quart-sized glass jar and store in the refrigerator.
Discard the used almonds or dry them and use them as you would almond meal.
Note: You may make thicker almond milk by using 2 cups of water instead of 3 cups.