Creamy Maple Vanilla Almond Milk

(For this recipe, you’ll want to use almonds that have not been treated with propylene oxide (PPO). Most almonds are. Ours are not treated with PPO, and neither are they steamed.)

It’s been on my mind for a while now to explain how to make your own almond milk at home. Problem was, mine hasn’t been worth repeating; kind of “meh”. The taste was only so-so, and it kept coming out grainy.

I was using good ingredients but trying to strain the milk through a mesh strainer. Not exactly rich and creamy. More like thick and tolerable.

My attempts to use cheesecloth were even messier.

My brother got a good chuckle out of all this. His almond milk comes out delicious every time because of an inexpensive little tool he uses: a nut milk bag. (Yes, it’s really called that!)

If you’re going to make good nut milk, this is the ticket.

The nut milk bag I use can be purchased on amazon.

First, soak your cup and a half of almonds in water for 8 hours or longer – up to 48 hours. The longer you soak, the creamier your almond milk will turn out. You want plump, juicy nuts that easily yield their milky goodness.

The soak also neutralizes phytic acid – an enzyme inhibitor – in the almonds. I notice my gut feels light after drinking almond milk that has been soaked, but heavy if the almonds haven’t been soaked. That may be why.

Drain the almonds. They’ll look like the ones on the right.

Put the drained almonds and 4 cups of water into a VitaMix or other powerful blender and run it on high for a minute or two.

Now for the straining part. Place a nut milk bag in a large bowl, and pour in the contents of the blender.

Some of the milk will slip right through into the bowl with no effort. Most of it, however, will need to be squeezed out with your hands. It takes a few minutes to get it all out.

You should be left with about a cup of pulp when it’s said and done.

Now add in the maple syrup, vanilla, and Celtic sea salt. You can stir it in by hand or rinse out your blender and use it again for this step. I put mine back in the Vita Mix real quick.

That’s it.

The nut milk bag makes this super easy, the texture is tons better than before, and all without any of the additives you might find in a carton.

Drink it right away or store for 3 – 5 days. It only gets better when it’s had some time in the fridge.

Printable Recipe

Ingredients

1 1/2 cups whole raw almonds
water for soaking
4 cups water
3 tablespoons pure maple syrup
1 teaspoon vanilla (I used Singing Dog)
pinch of Celtic sea salt

Directions

1. First, soak our cup and a half of almonds in water for 8 hours or longer – up to 48 hours. The longer you soak, the creamier your almond milk will turn out. You want plump, juicy nuts that easily yield their milky goodness. Drain the almonds.
2. Throw the almonds and 4 cups of water into the Vita Mix or blender. Go ahead and make sure the lid is secured tightly before turning it on the highest setting it has. Let it run for one minute or up to two.
3. Now for the straining part. Place a nut milk bag in a large bowl, and pour in the contents of the blender. Some of the milk will just slip right through into the bowl with no effort. Some of it, however, will need to be squeezed out with your hands. It takes a few minutes. You should be left with about a cup of pulp when it’s said and done.

Use the almond pulp in oatmeal, granola, smoothies, shakes, cookies, and  muffins. Or dehydrate it and then grind it back up to make almond meal. It also freezes well.

Our almonds are not treated with propylene oxide, neither are they steamed. (more info)