An easy but delicious recipe for homemade almond milk that's ready in minutes.
So why, you're wondering, would I post a recipe for almond milk when you can just pick a carton off the shelf at any supermarket.
Well, here's why. Making almond milk at home is way, way easier than making a trip to the supermarket. Besides, things made from scratch in your kitchen just taste infinitely more delicious and -- big bonus-- they're free of all those additives and preservatives that don't make much sense, on the carton or in your tummy.
Almond milk is a great substitute for dairy milk in sweets, and if you can't eat soy for whatever reason, it is a great substitute for soymilk in beverages, including coffee and tea. It's perfect even as a drink on its own. And for Indian sweets almond milk is a better-than-perfect substitute for milk because it has no cholesterol, is lower in calories, and adds that deliciously nutty flavor that dovetails beautifully with those warm Indian spices like cardamom and nutmeg.
More homemade beverages/drinks
How to Make Almond Milk
- 1 cup raw almonds
- 4 cups pure filtered water
- 1 teaspoon maple syrup (or agave nectar)
- ½ teaspoon salt (optional)
- Soak the almonds overnight or-- in a hurry-- zap them in the microwave for around 4 minutes.
- Place the almonds, filtered water, and other ingredients in a powerful blender and process until the almonds have broken down completely.
- You can filter the almond milk or leave it alone. I like the thickness and nuttiness that the almond sludge gives the milk and it's just amazing in sweets.