Drink: DIY Almond Milk

Recently, I have become obsessed with almond milk. I’ve never liked animal or soy milks, and out of curiosity gave almond milk a try and it’s AMAZING. I decided I should give making it at home a shot, just to see how hard it is. It’s not quite as quick as homemade pickles, but if I can manage to DIY almond milk, anyone can.

DIY Almond Milk Ingredients:

  • 1 cup raw almonds (I only did 1 cup almonds because I’m the only one in the house who drinks almond milk. It will make one large jar, but you can double or triple it of course. Use 3 cups water per 1 cup almonds.)
  • 3 cups water
  • A mesh bag or cheesecloth for straining
  • Salt
  • Sweetener of your choice (I used some honey and some vanilla.)

DIY Almond Milk Instructions:

  1. Soak almonds.

    Soak almonds overnight. For every cup of almonds, add 3 cups of water.

  2. Blend!

    Using a food processor or good blender, blend the soaked almonds and water.

  3. Strain

    Once you have a good liquid consistency, strain the milk through your mesh bag. Squeeze the bag, releasing more milk. The more you do this, the thicker and creamier your milk will be. (You wind up with a bag full of almond meal.)

  4. Add more water, salt, and sweetener to taste

    Add more water, some salt, and sweetener to your taste.

FYI, as it sits in the fridge, it will separate over time. Though you might be tempted to toss it, don’t! All it needs is a good shake every so often.

Simple DIY Almond Milk Recipe

BONUS: You know that bag of almond meal you wound up with? You can use it for some amazing treats! Try rolling a few almond butter bites in it, stir it into a smoothie, or make it into a crunchy snack – I love this recipe for healthy homemade crackers from The Kitchn). And here’s one of my own original quick recipes: mix it up with some raw cacao powder and some honey. Toss on a cookie sheet and bake at low heat…et voila – yummy granola to snack on.

For one cup of almonds, that is a lot of quality DIY snacking!SaveSave

team barley and birch
team barley and birch

This post is from the barley & birch archives


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