Some time ago, my sister-in-law, K, posted a recipe for Almond Milk on her blog. The first few times I made it myself I flipped back to her recipe, but after a few batches I found that I was able to remember the simple and delicious recipe without peeking. Now I keep homemade almond milk in my refrigerator almost all the time.
What makes this recipe so wonderful is the simple list of ingredients and the ease with which they can be combined to make a flavorful and healthy drink. Almonds, water, a bit of sweetener (I use agave nectar or maple syrup) and vanilla, and a pinch of salt, whirled in the blender and strained through cheesecloth,
and there you are — creamy, smooth, slightly sweet and nutty — the perfect glass of almond milk.
For me, nothing tastes better on homemade (or any other kind) granola.
Here are the details:
1 cup whole almonds (I use organic)
4 cups water
2 tablespoons agave nectar or maple syrup (you can add more or less sweetener to taste)
1 teaspoon vanilla extract
1 pinch kosher salt
Combine all ingredients in a blender. Blend at the highest speed for about 2 minutes, until all of the almonds are pulverized.
Pour through a strainer lined with cheesecloth. Gather the cheesecloth and squeeze until all of the liquid is extracted.
Pour into a jar and refrigerate. Almond milk keeps, refrigerated, for about 3 days.