1. Soaking the almonds
Soak the almonds in cold water for at least 8 hours or overnight. This process softens them and makes it easier to extract the milk.
2. Blending
Drain the almonds, rinse them, and transfer them to a blender. Add the liter of water and blend on high for 1-2 minutes, until the mixture becomes white and creamy.
3. Filtering
Strain the liquid through a clean cloth, cheesecloth, or a plant-based milk bag. Squeeze well to extract all the liquid. The remaining pulp (okara) can be reused in desserts, cookies, or porridge.
4. Flavoring (optional)
Add sweetener, a pinch of salt, or vanilla, to taste. Stir well and transfer the drink to a glass bottle.
5. Conservation
Store the drink in the refrigerator and consume within 3-4 days. Shake before use, as it may separate naturally.
Extra tips
- If you prefer a thicker drink, reduce the amount of water.
- You can use almonds with the skin, but the result will be a little more rustic.
- For a raw version, use filtered water at room temperature and do not pasteurize.
Conclusion
Homemade almond milk is a healthy, eco-friendly, and customizable option, perfect for breakfast, as a base for smoothies, or enjoyed cold in the summer. With just a few ingredients and simple steps, you can bring a plant-based alternative to the table that's packed with flavor and benefits.
