HOMEMADE VANILLA ALMOND MILK
Today I will be showing you how to make HOMEMADE VANILLA ALMOND MILK. (Video is posted at the bottom of this post)
I was first introduced to almond milk in 2014. I had no clue that there was unsweetened original, sweetened original, unsweetened vanilla, sweetened vanilla, or dutch chocolate. So many choices! I didn’t care for the unsweetened original. I really enjoy the Blue Diamond sweetened vanilla, so I rode out with that.
I mainly use almond milk smoothies (recipes/videos/posts coming soon!). Rarely do I pour a cup and drink it. I am not opposed to it. It’s just not how I consume almond milk. Eventually I decided it was time to make my own. I youtubed and googled various recipes to test. Some were good, some were bad. The information I gained was priceless. Eventually I developed my own recipe which I am sharing with you.
WHAT YOU WILL NEED
Unsalted whole natural almonds- 1 cup
Alcohol free vanilla extract (the less alcohol the better the flavor)- 1 teaspoon
(Add 1 tablespoon of Hershey’s Natural Unsweetened Cocoa Powder for Chocolate Almond Milk…its delicious!)
Honey- 1/4 cup
1 Tupperware bowl that can hold 32oz or more
Cheese cloth & strainer…optional
Step 1- Add all of the water into your blender
Step 2- Add almonds
Step 3- Add the alcohol free vanilla extract
Step 4- Add the honey (warm honey in the microwave for a few seconds if you can’t get all of it out of the measuring cup)
Step 5- Place lid on blender. Blend on its highest setting for one minute. After one minute has passed your Homemade Vanilla Almond Milk is ready.
Step 6 “OPTIONAL”- You have the option to strain the almond pulp/flesh with a cheese cloth. Place cheese cloth over your bowl. Slowly pour half of the almond milk from the blender into the cheese cloth. Set blender aside after you’ve poured half of the contents into the bowl. Grab cheese cloth from corner to corner, all four sides. Be sure to have a firm grip while holding this, now squeeze all of the liquid from the cloth into the bowl. You don’t want to use too much force because the cheese cloth may tear. After you’ve squeezed as much almond milk from the cheese cloth, discard the almond pulp or set it aside in another bowl. Repeat the process of placing the cheese cloth on top of the bowl and pour the remaining almond milk from the blender into the bowl. Again, discard the almond pulp or sit aside in another bowl. You can use this pulp to make almond meal/flour.
The remaining liquid that you have is your HOMEMADE VANILLA ALMOND MILK! Place in a 32oz container/bottle. This will be good in your refrigerator for 3-5 days. You should be proud of yourself after you’ve made this.
Please let me know what you think after you’ve made this. I would love to see pictures of your end product.
HAVE A SUCCESSFUL DAY!