Every time I tell someone I make my own almond milk, I get the same look of disbelief that makes me feel like I'm bragging or something! The reality is - I can't find any nut or grain "beverage" out there that doesn't contain carrageenan, xanthan gum, guar gum or other emulsifiers and additives. This is one of the easiest upgrades you can do that is totally worth it. Here is how...
Step 1: Put a cup of almonds in a quart size mason jar, fill it up with water, soak overnight.
Step 2: Pour everything from the mason jar into your blender and blend. I like my almond milk plain. But add a little honey, maple syrup or vanilla if you like yours flavored.
You need a good quality blender that is powerful enough to grind nuts. My Nutribullet is awesome, but it is small, so I need to do it in two batches.
Step 3: The actual "milking part" - pour the mixture in a nut bag to allow the liquid to drain through into a container. Squeeze the bag of pulp with both hands like the udder of a cow (no better way to describe it, unfortunately) to get every drop of milk out.
Invest in a proper nut bag, don't waste your time on cheese cloths! This is the one I have.
When it's done, the almond pulp should look like this. Save it for blending into smoothies!
The milk should last about a week in the fridge.
