December 9, 2015 by Katie
How I ever bought almond milk before is beyond me. It’s so freaking easy to make! And honestly, now that I’m back on the coffee…I’m going through this stuff like mad! Chameleon cold brew and almond milk lattes are my morning cup of heaven and I have to have this homemade almond milk or the experience is just not the same! Below, I show you how to make almond milk in bulk, that way you don’t run out mid week!
1 cups of almonds
4 cups of filtered water
pinch of sea salt to help soaking process
4 dates (soaked overnight for easier blending)
1-4 tbsp honey, maple syrup, or coconut sugar
2 tsp vanilla extract or fresh vanilla
*cinnamon or cocoa powder can change up the flavor profile as well
Notes on Soaking Time:
It’s important to soak the almond before you blend them. This process makes them easier to digest and plumps them up for a better milk consistency. You can soak the almonds overnight in the fridge or out on the counter, covered for 8-12 hours.
1. Soak the almonds. Fill a jar with 1 cup of almonds, a pinch of sea salt, 4 dates or none, and submerge with water. You can soak the almonds overnight on the counter or place them in the fridge (8-12 hours).
*I double the batch every time, that way it lasts me through the week! Plus, after the almond milk is made and sits overnight in the fridge, the flavors taste better the next day! You will have to shake the jar before drinking though, since this almond milk will separate. This is part of the natural process and happens because this almond milk recipe doesn’t have fillers and binders in it, like carrageenan.
2. Refrigerate and let the almonds soak overnight.
3. After the almonds have soaked, strain them. Discard the soaking water.
4. Place the almonds (and soaked dates if you’re using them) into the Vitamix and add 2 cups of fresh, filtered water.
5. Add 1-2 tablespoons of honey, maple syrup, or coconut sugar. You don’t have to add the sweetener though. Unsweetened almond milk is great for a cream/milk replacement in most recipes.
6. Add 1 teaspoon of vanilla extract. You can also add 1/4 tsp of fresh vanilla bean here as well. If you’re making unsweetened almond milk, I would leave out the vanilla.
7. Blend on high speed until everything is broken down.
8. Add 2-4 more cups of fresh, filtered water. As you can see, I fill my Vitamix up as much as I can, making sure to leave a little room to account for the foam that billows up as you blend. Adding more water will make your milk thinner in consistency, so play around with the amount of water you add. I like my Chameleon cold brew watered down with almond milk, so I tend to make mine thinner in consistency. If you want your almond milk thicker for frothing up in cappuccinos or lattes, use 3-5 cups of water total for every 1 cup of soaked almonds.
9. After blending on high speed for about 30 seconds to a minute, strain the mixture. I use this milk bag from Amazon. I place it in a bowl with a pour spout, which makes transferring the strained milk super easy.
10. Continue straining the milk, squeezing out all the liquid. You will be left with an almond paste. You can use this mix right away in baked goods or freeze it for later use. I keep mine in the freezer and plan on making almond meal/flour with it at some point. To make almond flour, spread the pulp out evenly on a baking sheet and bake it on 170 degrees for 3 hours or until dry. Then, transfer it to a food processor and pulse until you get your desired texture.
11. After your mixture is strained and you’ve placed your leftover pulp in the freezer, you can bottle up your almond milk! I use these Weck Jars from Amazon and I like how easy they pour. Any milk that is left over, I store in mason jars.
12. Once you’ve completed the first batch, make the other the same way! This will ensure you have almond milk all week! Once the mixture has settled, it will divide, so make sure you give it a nice shake before you use it.
And yes, the mocha coffee from Chameleon brew is the best! Paired with homemade almond milk it’s chocolate milk bliss, with the nicest jolt of energy!