Homemade nut milks are good for use in baking, a topping on hot or cold cereal, pouring in a glass, or any other recipe in which a milk is called for. This is another product whose homemade version shines with its freshness and flavor in comparison to its store-bought counterpart. I’ve experimented with many types of homemade milks, including cashew, sunflower seed, and raw peanut, but I always come back to almond milk—and my family agrees. I’ll sign off today with my personal recipe for delicious almond milk, perfect for everything from cereal topper, to hot chocolate, to drinking straight up:
VEGirl’s Almond Milk
Rinse the almonds to remove any dirt. Grind in a blender for about two minutes with the water, leaving no almond lumps. Strain the milk through a milk or cheesecloth into a bowl (a suitable bag can easily be sewed yourself with a cloth, such as muslin, that allows water to strain though). Using a bowl with a spout is helpful! If you don’t mind your milk a bit thinned, re-process the grits with another ½ cup of water and re-strain. Rinse out the blender and re-process the strained milk with a pinch of salt and guar gum and a light pinch of stevia, or to taste. You can whisk in these ingredients in the bowl, but that would mean forgoing the blender produced almond foam that floats to the top of the liquid (much like cream that floats to the top of milk jars). Yum! Pour milk into an airtight jar and refrigerate if not drinking immediately.