THIS IS THE TASTIEST HOMEMADE ALMOND MILK

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homemade almond milk

Sometimes you just want to be a part of the general consensus, and if you frequent food blogs or Instagram food accounts, you might have noticed that right now the general consensus is all about that homemade almond milk. And at times, what is trending might not be your jam, but this time, general consensus really won for me. Homemade almond milk tastes like an ambrosial silk of heaven in a tall scintillating glass. That stuff is sooo good!

Did I mention it’s also really easy? Like, you-only-need-two-ingredients kind of easy. Just raw almonds and water. But of course, a blender would help. And while it tastes just as perfect unsweetened, I opted for two tablespoons of maple syrup for a little dose of sweetness, and a pinch of sea salt to enhance the flavours. Both of which are optional. A lot of recipes also call for four parts water and one part almonds, but I only used three parts water as I didn’t want it to be too watery, and it was the best decision ever made.

Follow these step-by-step instructions to make the tastiest homemade almond milk.

What you need:

1 cup raw almonds

3 cups water

2 tablespoons maple syrup

Pinch of salt

A blender

A nut milk bag

1. Soak the raw almonds overnight in water. Rinse them off the next day, and they should look like this. Clean and veiny.

homemade almond milk

2. Put your almonds and water in the blender.

homemade almond milk

3. Blend at the highest setting for two minutes. I added the maple syrup and salt halfway through.

homemade almond milk

4. I had to MacGyver a little here as I didn’t have a nut bag—but it worked fine. Using my Chemex pour over coffee maker with its thick paper filter, I poured in the mixture. (I’ve also heard that a thin cloth or tea cloth works just as well.)

homemade almond milk

5. And some gentle squeezes until all the milk was gone and into the Chemex–or a normal container of your choice.

homemade almond milk

And that’s it! Super easy and super tasty. You could even skip the straining step for a worldly fibre experience. But if you do strain it, take the leftover almond meal, dehydrate it, process it, and use it in any recipes that call for almond flour. Zero food waste!

So have you tried homemade almond milk? Share with us your experience. We need more people in on this divine and transcendental beverage. I have faith that it will bring people together.

MAKE YOUR OWN DELICIOUS ALMOND MILK!

Written by

Daniel is a Content Creator + Strategist at SPUD. He graduated from UBC with a degree in English and International Relations with a focus on environmental topics. A wordsmith by day and a bookman by night, he's a self-proclaimed gastronomic snob, a buck-a-shuck addict, a sub-par skier, and a devoted kingsguard of the Oxford comma. He also frequents the dog park with a schnauzer named Duke. Email: danielh@spud.com | Instagram: @dannnyellow

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