Reading Time: 3 minutesIf you’re participating in the Whole Life Challenge or just experimenting with less dairy in your life, it’s hard to think of a more important staple item for your pack than a tasty nut milk you’ll actually dig consuming. I prefer almond milk. It’s great as a base for shakes, over gluten-free granola and fruit, or in warm drinks like a golden latte. It can substitute for pretty much anything milk-ish. I also sometimes use it with a little cacao and whey protein for a quick shaker-bottle drink post-workout.
Your grocery store likely carries almond milk, but I’ve found most off-the-shelf options to be bunk. They’re full of funky ingredients, weird flavored variants, and oddly thick, nay, even viscous in a way that makes me think more of engine oil than fuel for my personal tank.
So consider making your own almond milk. It’s super easy, quick, and even a little Zen. In only fifteen minutes, I’ve got a week’s supply of this cool, tasty milk stand-in that thrashes the store offering.
Easy Homemade Almond Milk
In only fifteen minutes, I’ve got a week’s supply of this cool, tasty milk stand-in that's better than anything from the store.
Ingredients
- 16 oz raw almonds
- Water
- Honey optional
- Nut milk bag see notes for link
Instructions
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Throw nuts in a bowl, soak overnight, and rinse.
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In a blender, combine soaked almonds, water, and a squeeze of honey (if that’s your thing — ’tis mine). I use the scientific method of one handful of almonds for every two-ish cups of water.
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Blend for a minute or two on high (unless you have a Vitamix, in which case the lower setting is better). You want it really blended up but not so fine that grit shoots through the old nut milk bag.
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Pour blended goodness through the nut milk bag into a pitcher with a big enough mouth that you can do some squeezage without losing too much product over the sides. This is a good opportunity to get your grip workout on as you squeeze out every last drop of milk until you’re left with just a ball of almond meal. I discard said ball (shock and horror) but were I a better DIY-er, I’d dry that ball so I had almond meal for use in all sorts of baked goods.
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Store your delicious milk impersonator in a sealable container (I use mason jars) and you’ve got a tasty brew that should last through the week.
Recipe Notes
Nut milk bags can be purchased for under $10 on Amazon.
As I’ve mentioned, the uses for almond milk are many but one favorite of mine is the Chocolate Coconut Smoothie King, which for any of you parents out there has been a hit with the kids in this house. Again the scientific method—dump the following into a blender, and experiment to thickness/shakiness you like:
- Frozen banana
- Almond milk
- About a tablespoon each of cacao powder, almond butter, and shredded coconut
- Add-ons I sometimes chuck in: cacao nibs or pepitas for crunch, protein powder
Since I did my first nutrition challenge over five years ago, and through all the successfully navigated good-eating terrain since, this simple almond milk recipe has been a staple. I hope it proves similarly useful for you.
