I made my own Almond Milk for the very first time last night. It is so decadent tasting that it transforms your coffee and your cereal. It’s like using a gourmet creamer or cream for your cereal. Here’s how I did it:
Homemade Almond Milk
2 C. Almonds, raw and unsalted
6 C. water
Combine the almonds with water in a blender and soak overnight.
The next day, turn on the blender and blend the almonds and water for about 3 minutes, until the almonds are pulverized and the almond milk is formed.
Line a fine-mesh seive (strainer) with cheesecloth and place over a mixing bowl. Pour the almond milk throught the cheesecloth and squeeze to extract all the milk. You’ll have about 1 quart almond milk. Transfer the almond milk to a jar or pitcher and refrigerate. Discard almond pulp.