So I’m sure you have heard that store-bought varieties of almond milk in a carton are not exactly good for you. They are full of ingredients that you would probably never otherwise eat, and some of the ingredients are downright disgusting (like carrageenan). It’s also no secret that all you need to make almond milk at home is some almonds, some water, and a decent-powered blender. It seems easy enough… so why don’t more people just make almond milk at home?
Because homemade almond milk just doesn’t taste as good as the store bought variety! You might be blessed with the healthiest taste buds ever and think that homemade almond milk is delicious and that is great, but for most people switching from the store-bought, cartoned almond milk to homemade will seem like a major taste-downgrade.
That is, until now. This method is the tastiest homemade almond milk I have ever tried, and the easiest to make. Easy and tasty are appealing to everyone, I think. So what makes this almond milk so special?
- the vanilla- real, pure vanilla bean trumps any extract or “natural vanilla flavoring” I have ever come across
- coconut sugar- an enzyme-rich and natural sweetener is much tastier than the refined sugar and/or artificial sweeteners used in store-bought almond milk
- sprouted almond butter- this makes the almond milk-making process super easy; and, who doesn’t like to have sprouted almond butter on hand for other uses?
A note on sprouted almond butter: There are several brands that now sell sprouted almond butter. You can find these brands in most health food stores. You can also make your own by soaking almonds in filtered water with a dash of sea salt (optional) for 8-12 hours, draining the water, and dehydrating the almonds until dry and crispy. Then proceed with making homemade almond butter in your food processor. The sprouting process makes almonds easier to digest and removes the nut’s anti-nutrient properties.
- 2 tablespoons sprouted almond butter (store-bought or homemade, non-sprouted almond butter is fine too)
- small pinch pure, powdered vanilla bean
- big pinch coconut sugar
- 1 cup filtered water
- Place all ingredients a blender and blend for approx. 1 minute (a little longer if your blender is weak).
- Strain through a mesh sieve or use a nut milk bag.
- Enjoy immediately or place in fridge in an air-tight plastic or glass bottle for a few days.
This recipe is for a 1-cup, single serving of almond milk. You can double, triple, quadruple, etc. this recipe to make a bigger batch. The pinches of vanilla and coconut sugar do not need to be perfect- taste and adjust as you wish.