Homemade Almond Milk (Print Version)
# Ingredients:
→ For the Almond Milk
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1 cup raw almonds
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2 cups water
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2 teaspoons vanilla bean paste
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1 tablespoon maple syrup
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Pinch of salt
# Instructions:
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Place your raw almonds in a large bowl and cover them completely with water. Make sure there's at least an inch of water above the almonds since they'll expand quite a bit during soaking. This soaking process is essential for creating creamy almond milk, as it softens the nuts and makes them easier to blend.
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Cover the bowl with a clean kitchen towel and let it sit on your counter overnight, or for at least 8-12 hours. Patience is key here! This long soak is what transforms the hard almonds into soft, plump nuts that will blend smoothly. The longer you soak them, the creamier your milk will be.
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After the soaking period, drain the almonds and give them a good rinse under cool running water. This washing step removes any residue and gives your milk a cleaner, fresher taste. The almonds should look noticeably plumper than when you started.
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Add your plump, soaked almonds to a high-speed blender along with the fresh water, vanilla bean paste, maple syrup, and a pinch of salt. The vanilla adds wonderful flavor, while the maple syrup provides a subtle sweetness. The salt might seem odd, but it actually enhances all the other flavors without making the milk taste salty.
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Blend on high speed for about 2 minutes, or until the mixture looks smooth, creamy, and frothy. If your blender isn't super powerful, you might need to blend a bit longer. You're looking for a consistently creamy texture with no visible almond chunks.
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Place a nut milk bag, fine-mesh strainer, or a piece of cheesecloth over a large bowl or pitcher. Carefully pour the blended almond mixture into your straining setup. This step separates the smooth, creamy milk from the almond pulp, giving you that classic almond milk texture.
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If using a nut milk bag or cheesecloth, gather the edges together and gently squeeze and press to extract as much milk as possible. Keep squeezing until the remaining almond pulp feels relatively dry. This hands-on process ensures you get every drop of that precious milk you've worked so hard to make.
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Transfer your fresh almond milk to an airtight container or glass jar with a lid. Store it in the refrigerator, where it will stay fresh for up to 4-5 days. Remember that homemade almond milk doesn't contain preservatives, so it won't last as long as store-bought versions—but the incredible fresh taste makes the shorter shelf life worthwhile!
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Natural separation is completely normal with homemade almond milk—it's actually a sign that your milk is free from artificial stabilizers! Simply give the container a good shake or quick stir before using to recombine the ingredients and enjoy your creamy, homemade creation.
# Notes:
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This homemade almond milk contains no preservatives, emulsifiers, or additives unlike many store-bought versions, giving it a pure, fresh taste.
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Don't throw away the leftover almond pulp after straining! You can spread it on a baking sheet and dry it in a low oven, then pulse it in a food processor to make almond flour, or add the wet pulp to smoothies and oatmeal for extra nutrition.
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Feel free to customize your almond milk with different flavors - try adding cinnamon, cardamom, or cacao powder during the blending step, or adjust the sweetness to your preference.