Those that know me well (as in, those that have seen me first thing in the morning) will know that I take my coffee with lots of coffee creamer. The kind you find in the same aisle as the milk with the colourful bottle, with vanilla, hazelnut, or Irish coffee flavours. That is my parents’ addiction, which they have passed on to me. Now, I know that these coffee creamers are awful for you. Copious amounts of sugar, lots of fat, and first thing in the morning. So, knowing this, I have been searching for an alternative.
And I think I found it. In the form of homemade almond milk.
It’s creamy, you can add whatever flavouring you want, and it turns my coffee into something delicious. It’s the perfect thing to make on a Sunday to get you through your week of coffee-fueled mornings.
I only had a half-cup of almonds in my pantry, so this was the base of the measurements I will use. However, just adjust the recipe (double it) if you want to use a full cup of almonds for a full litre of almond milk.
Prep Time: 5 minutes
Active Time: 8 hours, 10 minutes
Total Time: 8 hours, 15 minutes
- 1/2 cup raw almonds (not roasted or salted!)
- 500 ml water (filtered is great, I just used our delicious Vancouver tap water)
- 1 to 2 tbsp maple syrup (or your preferred sweetener, like dates, agave, etc)
- pinch of salt
- 1 tsp vanilla extract
- 1 pinch of cinnamon
- Put your almonds in a small bowl and fill with cold water. Set aside and let sit overnight.
- Drain and rinse your almonds. Rinse with fresh, cold water. Put them in your blender (I have a not-so-high-powered blender which worked just fine. You could even try a food processor if absolutely necessary, you may just have to blend for longer). Add the 500ml of fresh cold water (if using 1 full cup, use 1L of water).
- Add your desired extras. I added the maple syrup, salt, vanilla extract, and cinnamon. You can add whatever you like – really, the options are limitless.
- Blend! Turn that blender on and start mixing. I stopped mine a couple times to push down the sides. It won’t turn into a perfect liquid, but that’s okay. Taste, and adjust seasonings if necessary.
- This is where it gets fun. Using a cheesecloth, nut milk bag (I’ve heard they exist, somewhere), or a thin t-shirt (like me), put the cloth over a clean bowl, pour in some of the milk mixture, and then squeeze the milk out of the t-shirt. It’s like milking a cow, but you don’t run the risk of getting kicked in the head.
- Continue to squeeze out the milk, working in stages. Don’t throw out that almond meal! Tomorrow I’ll find a recipe for us to use it – maybe cookies?
- Enjoy! Your homemade almond milk should last for about 5 days, maybe even a bit more.