Want a super simple, extra tasty, quick almond milk? Here’s how I make mine in 5 minutes.
You just need 1 cup of raw almonds, a blender, 4 cups of water, and a strainer of some sort (nut bag, washcloth, cheesecloth, strainer, or sieves) to make a quart of almond milk. That’s it!
Usually I buy my almonds shelled in a bag and just scoop out a cup. This last batch I had some nuts in the shell sitting around and found it relaxing to crack them until I had a cup’s worth. While this increased my milk-making time, on the plus side, I wound up with shells I can use as mulch for one of my garden pots.
Bagged, shelled almonds are definitely your friend for a 5 minute almond milk!
Step 1 – Soak the Almonds
To save time later, I pour a cup of almonds into my Ninja Bullet’s quart mixing cup. Then I top up with 3-4 coups of water to the max liquid mark (roughly 24 oz mark). Now soak the almonds overnight in water or during the day in the fridge while you’re at work to soften them up (I know I said 5 minute almond milk but soak it and walk away).
Why soak? If you pop the almonds in the blender straight away, you’ll probably wear out your blender. Soak your almonds at least 3-4 hours to soften them up for your blender.
Step 2 – Blend
Take your almonds and their soaking water and blend them together for 2 minutes. That’s all you need to do.
Optional: Add in a tablespoon of honey, a teaspoon of vanilla or other flavor enhancers while blending.
Note: Some people say blanch the almonds to take off the skins but I don’t bother. Others also want to toss the soaking water and add “fresh” water before blending but there’s no need. Plus, why waste the nutrients and flavor in the soaking water?
Step 3 – Strain
You will now need to strain your almond milk unless you love almond meal in your milk. Few people do. Your straining choice will depend on supplies on hand – nut bag, strainers, sieves, cheese cloth, washcloth, or hand towel.
The best methods for making a silky, dreamy nut milk free of sediment is to use a nut bag or cheesecloth but you can use other methods with some work.
Previously I didn’t have either a nut bag or cheesecloth and would strain my milk through a sieve twice. While this takes out most of the almond meal, it does leave some sediment that some people won’t like. I find that if I let the sediment settle and pour off the top it’s fine and hardly noticeable. This is a great option for people who don’t mind it and who only have sieves to work with.
Currently I use a sieve with cheesecloth to make my almond milk. Put two layers of cheesecloth over a strainer or sieve like below and pour through your milk into a separate container. You can also use a clean washcloth or hand towel.
This produces a silky almond milk. Collect the ends of the cheesecloth and give a good squeeze for about 30 seconds or however long you like. Same with the nut bag or washcloth/hand cloth. I don’t go crazy because I just can’t be bothered to work that hard for an extra ounce or two of milk.
Reserve the almond meal for cooking projects and refrigerate or freeze.
Step 4 – Enjoy!
Now you have your almond milk. Enjoy it’s tastiness! Refrigerate it. It will keep for at least a week. Use it in cereal, lattes, cooking and so much more.
And don’t throw away the left over almond meal. It works great as flour in cookies and other baked goods in place of wheat flour. I usually make chocolate chip cookies using a blend of the almond meal and rice or buckwheat flour. Since my almond meal is usually wet with “almond milk”, I often don’t need to add much if any liquid. This provides a really nice taste!
Dreamy Almond Milk
Making your own nut milk doesn’t need to be intimidating. It’s simple and only takes 5 minutes. When you’re done, you have a dreamy, additive-free almond milk made from 2 simple ingredients. Enjoy!
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