Homemade almond milk is so delicious and with a little preparation, not out of reach for anyone to make. I love having this around the house to make with matcha lattes (recipe here) or smoothies. It’s also great to drink on its own.
1 cup whole, raw almonds
1 tsp cinnamon
Stevia or Monkfruit sweetener, 1 – 2 packets, depending on taste
1 cheesecloth for filtering
Soak almonds in water overnight. You can do this a day or two ahead of time.
Once almonds are soaked and ready, put in Vitamix. Add 3 cups of water. Add tsp of cinnamon and sweetener, if you require. I find homemade almond milk to be much sweeter than its commercial counterparts so I don’t use any sweetener in it, personally. I have seen other recipes that do and I added it here for you.
Blend on 1-2 to start then turn up to 3-6 for at least 2 minutes. Let it get very well blended into a liquid form.
Once blended, I open up the cheesecloth and put into a large mixing bowl. Pour the entire mixture from the Vitamix into the cheesecloth and filter. It’s a bit manual here so don’t be afraid to really twist the cloth and get all that liquid out! This will filter out the remainder of the shells and fiber to give you a creamy texture and taste.
Once you’re done filtering, I transfer the almond milk to jars and store in the fridge. You can increase the recipe to make more at one time but keep in mind that this is perishable and only keeps for about 3-4 days.
Also, be careful NOT to use soap when cleaning your cheesecloth, simply rinse with hot water after you have dumped the almond remains out.
I use my almond milk for all kinds of things: cereal, oatmeal, homemade matcha lattes, or just to drink!