HOMEMADE ALMOND MILK RECIPE
Anyone who has ever ordered coffee with me will know I am a HUGE fan of almond milk.
Almost borderline freaky about it.
And I’m sure my husband whispers under his breath “oh thank god” when the barista replies “yes” to my request of almond milk.
Thank goodness THESE places serve almond milk on the Gold Coast.
I’m not THAT bad. Really…
But can you believe up until recently I hadn’t made my own almond milk!? I actually thought it was “too hard” and also made the excuse that I didn’t have a cheese cloth (which, don’t worry guys, you DON’T NEED for this almond milk recipe!)
You name the store bought brand and I’ve probably tried it. And the downside to store bought brands of almond milk is that they are either kind of filled with crap (i.e. preservatives, added sugars, etc etc) OR SUPER expensive (I’m talking $5 plus per litre).
This homemade almond milk recipe cost me $4 and made 2 litres. Plus I had left over almond meal that I used for the base of a cheesecake recipe (coming soon, you don’t want to miss it!).
I’ve seen a few homemake almond milk recipe ideas floating around but none really did it for me. Most had added sugar and most had the requirement of a cheese cloth. I mean, who has cheese cloths just lying around. I don’t even know what a cheese cloth looks like.
I’m also a huge fan of cinnamon so of course that HAD to be an ingredient in this sugar free almond milk recipe!
You will need a total of five ingredients (one being water) and a blender. And wait until I tell you the best part…
…a CHUX CLOTH. Yip, the type you clean your benches with (just please make sure it’s a new, unused and clean one…seriously!).
Chux cloths make the BEST substitute for cheese cloths. And the best thing about them is that almost everyone has a pack in their kitchen! As above, just please make sure it’s a new one.
This almond milk recipe makes 2 litres, stores for 3-5 days in a fridge and smells like that icing on a Christmas cake. DIVINE!
HOMEMADE ALMOND MILK RECIPE
- Serves: 8 (250ml per serve)
- Prep time: 8 hours
- Method time: 5-7 minutes
- 1 cup almonds
- 4 cups filtered water
- 1/4 tsp himalayan pink salt
- 1/2 tsp cinnamon
- 1 tsp stevia (substitue - rice malt syrup)
- Soak 1 cup of almonds in water overnight. Drain and rinse;
- Add to a blender the almonds, water, cinnamon, salt and stevia and blend on high until creamy;
- Arrange a large dish/bowl with 2 litre capacity and hold a chux cloth loosely over the top;
- Strain the milk through the chux cloth. The cloth will catch the almond pulp;
- Squeeze any remaining liquid from the cloth and set aside the pulp (perfect for baking);
- Store the almond milk in a glass jar in the fridge.
Do you make your own almond milk? Are you as big of a fan as I am!?