Almond Milk

Making your own almond milk from local almonds is not just a great idea for those taking the Eat Local Challenge. This freshly made almond milk is far more delicious than what you can buy in a box. Use it up quickly—though that won’t be hard—as it will only keep a short time in your refrigerator. Drink it chilled or steamed for a latte. You can also use it in place of milk in recipes or freeze in an ice cream maker for sorbet.

Almond Milk

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Making almond milk at home is simple and rewarding, especially when using local almonds. This recipe creates fresh, creamy almond milk that’s perfect for drinking, cooking, or even making sorbet.

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Prep Time:10 minutes mins

Soaking Time:2 days d

Course: Drink

Cuisine: American

Keyword: Almond Milk, Almonds, Non-Alcoholic, Zero Proof

Season: Fall

Servings: 2 Cups

Calories: 414kcal

Author: Krista Harris

Ingredients

• 1 cup almonds, raw
• Water
• Dates, optional
• Honey, optional

Instructions

1. Place the almonds in a deep bowl with enough water to cover by about an inch. Let soak for 1 to 2 days.
2. Drain and rinse the almonds and then place in a blender or food processer with 2 cups of water. Add 1 or 2 pitted dates if you want a little more sweetness. Blend and pulse until very fine and the water is milky.
3. Line a strainer with cheesecloth and set over a large bowl with a spout or a measuring cup. Then pour the mixture into the strainer and twist the cheesecloth, squeezing out every last bit of almond milk. You can also add a little honey to taste. Refrigerate and use within a day or two.

Nutrition

Calories: 414kcal | Carbohydrates: 15g | Protein: 15g | Fat: 36g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Sodium: 1mg | Potassium: 524mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1IU | Calcium: 192mg | Iron: 3mg