All Things Foodie

Homemade Almond Milk

Ok so I decided to finally make my own almond milk and see what all the hype was about. I envisioned it tasting so creamy and amazing just like the one at Pressed Juicery. My high expectations may have been my problem.

I bought raw almonds, measured out one cup and soaked them in plenty of water for 6-8 hours. I even went through the tedious task on removing the skins off the plumped up nuts because I read somewhere that the skin causes wrinkles! Gasp! I then tossed the peeled, soaked nuts into a Ninja blender and added three cups of water and blended away. The liquid turned into a creamy white color and I poured it through a fine mesh sieve. Ok, so maybe I need to invest in a nut bag because the milk did get pretty smooth but not smooth enough. There were still bits of pulp in the milk. I did save the pulp to possibly use in a cookie recipe, waffles, granola, or whatever else I can think of.

I added a bit of vanilla and a sprinkle of sea salt to the milk and whisked until blended. I took the first sip and was very underwhelmed. It tasted exactly like the almond milk I buy at the store and was more expensive to make and time consuming. I know some recipes call for dates to be blended into the milk as well, so maybe that makes it more creamy. Don’t get me wrong, the milk is good and I love that I made it and that it is so pure in form. I just wanted it to blow my mind with how incredibly creamy it was due to all the articles I have read by people exclaiming how much better homemade almond milk is versus store bought in regard to thickness and taste. I am determined to crack the code and get the almond milk I desire. I am going to invest in a nut bag and add some dates and report back.

For now, blend at your risk or stick to the convenient store bought variety.

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