It’s a food post!I admit, I began to shy away from writing about food because there are so many tastes and what I love might not be as appealing to others. Soon I realized that my hesitation had no place here at Charm and Savvy for two reasons.
- Diversity of tastes can apply to anything including skincare products, interior décor and lifestyle inspiration. I won’t ever be able to please everyone, but it is my hope to reach and inspire as many as I can.
- Recipes are customizable. Most of my cooking knowledge comes from recipes I’ve tried and adjusted to fit my tastes and come up with new creations.
So without further contemplation, here’s my take on homemade almond milk!
I’m currently in a restructuring phase, which means out with the old and in with the new – habits, items and of course, food. While sifting through my pantry i discovered a bag of raw unsalted almonds. I can’t remember why I bought them (I’m a pecan lady through and through) but I needed to find a way to use them.
Lately, dairy and its alternatives have been on my mind which led me to wonder if I could make almond milk. Turns out I could! After some research online and consultation with my personal focus group (read: friends) I made a batch of almond milk that was surprisingly palatable on the first try. It was relatively easy, and works perfectly in my morning coffee. The almond milk is quite flavorful which is something I expect from my homemade food, and whole raw ingredients make it easy to drink. I would make it again. Most of the ingredients I had in my kitchen
- 1 cup almonds
- 6 cups of filtered water
- 1 whole vanilla bean (pure vanilla extract)
- Medjool dates
- Ground Cinnamon
- Himalayan pink salt
First, I soaked the almonds in 3 cups of the water for about 24 hours. It’s not necessary to soak them this long but I discovered my blender was missing which extended the life of the recipe. Luckily, the longer soaking time resulted in extremely flavorful milk. When you try this recipe, soak for a minimum of 8 hours.
I then drained and rinsed the almonds and put them in a blender with the remaining 3 cups of water. I chopped up the vanilla bean, pitted 3 dates and put them in the blender with an approximate amount of cinnamon and ground Himalayan pink salt.
Everything was blended for about 2 minutes. The time depends on how powerful the blender is and how particular you are. I then strained the milk into a large spouted bowl using a nut milk bag that was $2.50 at a local grocery. It took about 5 minutes of slow deliberate squeezing to get all of the milk through the bag.
I poured the almond milk into a large mason jar and chilled it before tasting it. It was good! Smooth, nutty and much better than the kind I buy at the store. I dehydrated the remaining almond pulp in the oven to use as an almond flour in baking.
Are you interested in making some almond milk at home? Let me know in the comments!