In our August issue, we shared the results of our almond milk taste test. While we stand behind these store-bought favorites, it’s possible the best one yet wasn’t eligible for inclusion: our delightfully simple homemade version!
I’ve been an almond milk drinker for the past couple of years, and until recently, I never thought to make it myself. But eliminating those hard-to-pronounce additives and tightening the ingredient list from 6+ to 2 has me hooked. The result is remarkable—a heavenly, slightly foamy “milk” that looks almost identical to store-bought but tastes infinitely better. Closing my eyes and taking a sip, I find myself savoring the natural flavor of almonds in a creamy, refreshing new form, and the unpleasant aftertaste I now notice in store-bought is eliminated entirely. If you’re still not convinced, take a look at the ingredient list below. It’s. So. Easy.
Step 1: Place almonds in a medium-sized bowl. Pour in enough water to completely cover the almonds and let them soak overnight. (If you’re in a rush, use boiled water to help plump the almonds more quickly).
Step 2: In the morning, your almonds should be almost doubled in size, lighter in color, and softer to the touch. Drain the almonds and rinse them under cold water. Place in a blender (I used a single-serve smoothie blender and it worked just fine) with 2 cups water and blend for 1-2 minutes, until a smooth, cream-colored liquid forms.
Step 3: Using a cheesecloth placed over a fine mesh strainer (the strainer alone will leave you with too much pulp), strain the almond milk into a bowl or glass measuring cup. Take a sip and smile—you’ve just made almond milk! Try it with cereal, in a smoothie, or poured into your morning cup of coffee.
If you prefer sweetened or flavored almond milk, blend the almonds with half a vanilla bean or add a teaspoon or two of vanilla extract or honey to the finished product. I also experimented with strawberry almond milk (added frozen strawberries and a bit more water to the blender) and chocolate (added melted dark chocolate chips to the milk). My conclusion? You really can’t go wrong.
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