Homemade almond milk. So easy to make. We drink raw milk, but when the kids have any allergies that flare up or they are sick, there is absolutely no dairy going on in our house. I don’t feel any need to have milk or dairy be a staple in our house…I know. Crazy, right? Cause you can get calcium from so many other things. Did you know that? My pediatrician thought I was absolutely off my rocker when I said we don’t drink much milk. Then we chatted about our other sources of calcium and she actually thought it sounded pretty good. I love the reactions I get from doctors. The poor doctor that said I was going to need to supplement my newborn with formula because of a really mild case of jaundice. She got an ear full. And then she didn’t mention it again. We eat lots of bone broth, green veggies, and high quality meats. So I’m not worried about our calcium intake.
So anyways, there’s my shpeel for the day. I love making almond milk for smoothies, using on our banana nut cereal or some homemade sugar free hot cocoa. I decided to do a tutorial on how to make nut milks. We do almond milk but our favorite is actually hazelnut milk. And you can skip the soaking step with hazelnuts, which is really nice. We love our nut milks, and the kids love making it with me. This post is special because I had a super cute little photographer. My girl loves taking pictures so I try to let her do her picture taking whenever I can. Before you begin, the one extra thing you’ll need is a nut milk bag. I like THIS ONE.
So here we go. If you are using almond, you want to soak them for 6-8 hours so they are easier to digest.
Then when you’re done, put them in a strainer and rinse them until the water runs clear. Take the almonds and put them in a blender with the water, salt, and the vanilla. Add the date too if you are adding that.
Blend for about a minute. When you’re done, grab your nut milk bag and a big bowl. My husband has a gift for squeezing the nut milk right into the mason jar, but I always make a huge mess when I try. So maybe grab the big bowl until you get better at it.
Go ahead and pour slowly to make sure it doesn’t start coming out of the top of the bag for you. Once you have it all poured in, seal the top with one of your hands and start twisting and squeezing the bag over the bowl. The pic is pretty fuzzy but you get the idea.
Once you have everything out, go ahead and rinse the blender really quickly and pour the milk back into it so you can pour into the mason jar without spilling.
Then go ahead and pour it into the mason jar.
And there ya have it. Yummy milk for all to enjoy. And you don’t have to worry about any weird additives from store bought nut milk.
So go make some nut milk!
- 1 Cup Raw Almonds
- 1/2 Teaspoon vanilla
- 6 Cups water
- 1 Date (Optional)
- Pinch of sea salt
- Soak the almonds for 6-8 hours in room temp water (you can skip this if using hazelnuts)
- Rinse the almonds when done soaking until the water runs clear
- Put almonds and the rest of the ingredients in the blender
- Blend for 1 minute
- Pour the blended milk through the nut milk bag into a large bowl and squeeze until all the liquid is out
- You can return to the clean blender to make pouring easier or pour into a mason jar carefully from the bowl
Keeps in the fridge for 2-3 days.