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Prep time: 10 min • Yield: about 5 cups
- 1 ½ cups whole raw almonds, optionally blanched
- 4 cups purified water for almond milk; more for soaking
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons maple syrup or honey (optional)
- Place almonds in a medium bowl. Cover with water and let them soak for at least 4 hours, or up to 2 days for creamier almond milk.
- Drain the water and place almonds in blender. Add 2 cups water and blend to a creamy paste. Add the other 2 cups of water, vanilla, and preferred sweetener. Blend for 3 to 4 minutes. Taste and adjust vanilla or sweetener if desired.
- Strain the almond milk in a fine sieve lined with cheesecloth or in a nut bag. Drain all the milk from the solids. Refrigerate.
You can reserve the solids, dehydrate, and pulse in blender to create almond meal/flour.
For Chocolate Almond Milk use melted dark chocolate or cacao powder. Melt about 1/3 to ½ cup dark chocolate in a double boiler or microwave. Add about a cup of milk to the chocolate and stir. Mix with the rest of the almond milk and blend well. Taste and adjust sweetener as desired. A dash of salt brings out the flavors.
To make chocolate milk with cacao, put about ¼ to 1/3 cup cacao powder in a small bowl. Warm about 1 cup of the almond milk, add cacao and stir until fully dissolved. Mix with the rest of the almond milk and blend well. Taste and adjust sweetener as desired. A dash of salt brings out the flavors.
For Strawberry Almond Milk add ½ to ¾ cup fresh or frozen strawberries to blender and add almond milk. Blend thoroughly. Taste and adjust sweetener as desired. If you don’t want any seeds in the milk, pour through a fine mesh sieve.
For Mango Almond Milk add ½ to ¾ cup fresh ripe mango to blender and add almond milk. Blend thoroughly. Taste and adjust sweetener as desired.