This past winter we decided to stop drinking milk, and cut back on dairy in general. This was a huge adjustment for me as my breakfast had been pretty much the same frosted flakes and 2% milk since I was a small child.
As an alternative I started drinking almond milk, but I quickly noticed how much sugar can be added to the store bought options. This encouraged us to look into making our own fresh option, and later finding the product we now carry in the shop.
Homemade almond milk is easy to make, and I find it to be one of the most delicious things on the planet. You don’t need a ton of tools, and you can make as much of it at a time as you want.
This recipe is flexible so play around with ingredients / amount to see what works for you.
3 Cups Raw Almonds (soak overnight in water)
6 Cups Filtered Water
1 Tsp Vanilla Extract
1 Tsp Ground Cinnamon
1 Tsp Local Honey
Strain your almonds after soaking them in water overnight.
Add almonds, water, and any additional extras to a high-powered blender and blend until creamy (2-3 Minutes).
Strain the almond solution by using this or place a clean cloth over a mixing bowl.
Store the leftover almond meal in a jar for baking, and additional recipes.
If you used our DIY Nut Milk Kit you will be left with a beautiful mason jar of almond milk for the week, but you can also transfer it to a covered bottle. You can refrigerate from there.
Enjoy for 3-5 days or keep in the freezer for up to a month!
Almond milk is packed with vitamin D, low in calories, and a good source of non-dairy calcium. It’s a great option for maintaining good bone health without the same amount of sugar as dairy milk.
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Have you tried almond milk before? Will you try making it yourself? Let us know in the comments.