Once you taste this healthy almond milk, you’ll never want to buy the store-bought kind again. In just a few easy steps, you can turn whole almonds into a refreshing drink to enjoy solo or in recipes.
Almond milk is a wonderful, non-dairy alternative that works great in a smoothie, sauce and even pizza crust recipes. However, I’ve noticed that the store-bought stuff doesn’t really taste like almonds. When I make fresh almond milk, there’s that delicious nutty flavor that seems to get lost in most packaged varieties. So, whenever you have 15 minutes to spare, whip up your own healthy almond milk to reap all the natural benefits and flavors.
To get started, all you need is a cup of unsalted almonds and a few cups of filtered water. Soak the almonds overnight to soften before adding them to a blender. This is when the magic happens. The almonds combine with water to create a creamy milk. There will be about half a cup of leftover almond pulp. Hold onto the pulp (read tip below). You can add a little bit of pure maple syrup to sweeten your almond milk or leave it unsweetened.
If you want to add other flavors, try vanilla bean, a sprinkle of cinnamon, or even unsweetened cocoa for a chocolatey version. You can store your almond milk in a glass pitcher or container with a lid for up to one week. Enjoy!
How to Make Cheap, Healthy Almond Milk
- 1 cup almonds (soak overnight in fridge)
- 3 1/2 cups filtered water
- 2 T pure maple syrup (optional)
- Drain water from almonds and place into a blender with 3 ½ cups filtered water. Blend on high for 1-2 minutes.
- Strain almond milk from pulp into a pitcher using a strainer or cheesecloth.
- Stir in maple syrup (optional). Cover and refrigerate. Enjoy within one week.
Pro Tip: Now, about that pulp. Because almonds are pretty expensive, don’t let it go to waste. I recommend holding onto the pulp and making a batch of muffins. You can get very creative and add the pulp to meatballs and burgers or add a boost of fiber to Paleo crackers and breads. Just be sure to use it within a day or two.
(You’ll Also Love: The Easiest Almond Butter You’ll Ever Make)