When I decided to minimize my dairy intake because it made me feel better, I wasn’t quite ready to give up my morning lattes and bowls of cereal. But then I discovered the gloriousness of “nut milk,” such as hazelnut, almond, cashew, and coconut. I found out that I could make whipped cream out of them and use them in food like soups to make them smoother and richer. My almond milk lattes were great when I could find a place that provided them, but there was still that nutty bite to the coffee that I didn’t like when it wasn’t sweetened with refined sugar. That’s when I came across this recipe for homemade almond milk which inspired me to make my own version. Not only can I now have a latte in my house, but because of the macadamia nuts, the milk itself is creamy and rich like dairy milk. Plus, I get to sweeten it with natural sweeteners and without the added preservatives. This recipe for homemade almond milk is so simple you’ll probably doubt that it works, but the end result is worth the try!
- 1 ½ cups of raw almonds
- ½ heaping cup of raw macadamias
- 2-3 pitted dates depending on preference of sweetness (you can substitute 2-3 tablespoons of honey or maple syrup)
- 5 cups of filtered water
- Optional add-ins: 1 teaspoon of vanilla, 1 teaspoon cinnamon, 1 tablespoon culinary dried lavender, 1 tablespoon coffee beans or 1 tablespoon of coconut water/shavings
Soak almonds and macadamias in a bowl of water overnight, just enough so that the nuts are completely covered in water. Make sure this water is something you would be willing to drink because the nuts will absorb some of it.
Drain the almonds and macadamias. In a blender, combine the nuts, pitted dates, and filtered water. (This is also when you can add in the vanilla, cinnamon or coconut if you wish). Blend the ingredients until thoroughly combined, about thirty seconds to a minute. The mixture of the almond milk and pulp should be creamy white and smooth, like almond meal, although it’s okay if there are still a few chunks. If you don’t have a blender, a food processor will work but you might have to be more patient with the blending time.
In a nut milk bag (you can use a fine-mesh strainer or a hop bag, but a nut bag is your best option), strain the mixture of almond milk and almond pulp over a bowl or pitcher. Squeeze the milk bag until most of the milk has been strained and then set over a strainer until the rest of the milk has been separated from the almond pulp. You’ll know when it’s finished when the milk bag no longer drips.
Chill the almond milk immediately. It will last up to 4-5 days in the fridge. What to do with the leftover pulp? We love these 8 yummy ideas from The Mama’s Girls!
Drink up and enjoy! Add to your coffee, cereal, oatmeal, and baking recipes!
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