Once you go home-made, you never go back. This is especially the case with almond mylk. In my humble (or not so humble) opinion, home-made almond mylk trumps store bought for a variety of reasons:
- Cost. With a cup of almonds, you can make both a liter of almond milk and obtain about 1 cup of almond flour (read: cookie material!!). And who doesn’t love a good “2 for 1”?
- Taste. Though this is basically almonds’ discarded bathwater, home-made almond mylk is creamier, thicker and more decadent than its store-bought counterpart.
- Additive-free. Most store-bought almond beverages contain added carrageenan, which is an emulsifier and thickener linked to digestive issues and intestinal inflammation.
Here’s how to make this DIY, surprisingly easy and super resourceful creamy beverage, which is excellent on its own, with cereal or paired with your favourite cookies 😉 Know that for extra flavour, you could try experimenting with chai spice, matcha, cinnamon and/or cocoa powder. It’s like a choose-your-own-adventure-mylk! 🙂
Home-Made Almond Mylk
- 1 cup almonds, soaked overnight (ideally soaked up to 12 hours)
- 3 cups filtered water
- 2 Medjool dates
- Pinch sea salt
- 1 whole vanilla bean (or 1/2 tsp. vanilla extract)
- Place almonds and water in a high-speed blender and blend for about 1 minute or until a creamy and frothy beverage is obtained.
- Pour your mylk through a cheesecloth into a bowl. Most of the mylk will seep right through, but you will need to gently squeeze the cheesecloth to get the remaining mylk out.
- Once you have squeezed out all leftover mylk from the pulp. Place almond mylk back into blender and blend with dates, sea salt and vanilla.