Homemade Naturally Sweetened Almond Milk Recipes

HOMEMADE ALMOND MILK

Steps:

• First, place 3 cups of almonds in a large bowl. Then completely submerge them with water and let soak for 24 hours.*
• After 24 hours, your almonds should be soft(er). Strain and rinse. Then, place in a high-speed blender.
• Add 6 cups of water, a pinch of salt, 15 medjool dates, and the paste from 1/2 a vanilla bean.
• Blend on high for 1 to 2 minutes, or until everything in the blender has been pulverized.
• Using a nut milk bag, strain the almond milk from the nut pulp, squeezing out as much milk as possible. Then, transfer into jars.
• Store in the fridge for up to 5 days.

HOMEMADE ALMOND MILK

Steps:

• Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
• Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
• Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

SWEETENED CONDENSED ALMOND MILK

Steps:

• Add everything to a medium-sized saucepan and gently bring up the heat to a boil while stirring.
• Once it reaches a boil, reduce the heat to a simmer (the lowest setting). Heat for about 1 hour, stirring every 15 minutes.
• Let cool and transfer to a mason jar and store in the refrigerator for up to a week.

HOMEMADE NATURALLY SWEETENED ALMOND MILK

Steps:

• Place almonds in a bowl and cover with cool water; place bowl out of direct sunlight and soak for 12 to 48 hours.
• Place dates in a separate bowl and cover with 1 cup water; soak for 1 hour.
• Drain and rinse almonds in a colander and transfer almonds to a blender. Add dates and their soaking water, vanilla extract, and salt; pour in 4 cups water. Blend on low speed for 10 seconds and slowly increase to high speed and process for 90 seconds.
• Place a nut bag or cheesecloth over a bowl; pour in almond mixture. Allow the milk to fully strain through, about 10 minutes. Gently squeeze nut bag or cheesecloth to release any extra milk from the pulp. Transfer almond milk to a container and refrigerate.