Quick & Easy Homemade Almond Milk

Recipe by Annie Made
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READY IN: 15mins
SERVES: 4
YIELD: 32 ounces
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup organic raw almonds
  • 5
    cups filtered water
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DIRECTIONS

  • In a small saucepan, blanche almonds for about 3 minutes. Drain and let cool on a wire rack or on a tea towel.
  • When cool enough to handle pop the skins off the nuts, and throw them in the compost.
  • Pour nut meats and 5 cups of filtered water into a blender and blend on high for about 3-5 minutes. If 5 cups of water seems too much for your blender to handle at once, start with 2 cups of water and then add the remaining 3 cups half way through blending.
  • Strain the mixture with cheesecloth or a fine sieve over a large jar (or recycled glass juice container). Once should be fine but if you really don't want any almond granules left in there, twice should cover it.
  • Et voilá! Fresh homemade almond milk. Refrigerate any milk you won't be drinking immediately for up to a week. For creamier milk, use less water. For lighter milk, use more water.
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