Whether you’re lactose-intolerant or just a nut fiend, almond milk is a delicious alternative to dairy products. Non-dairy milks are tasty, and many can be made for little cost. Expensive at the supermarket and often filled with sweeteners and additives, almond milk is an easy do-it-yourself project for a rainy afternoon. Just follow these easy steps to milk the almond for all it’s worth.
1. Soak almonds in water. To facilitate the milking process, you need to soak your almonds in water to soften them up. Soaking overnight in the refrigerator is a safe bet for maximum softness.
2. Drain and rinse the almonds.
3. Put in a blender and cover with clean water.
4. Blend on low to break down the almonds. If you need to, stir occasionally to help the blender along.
5. Increase to maximum speed to liquefy the almonds. Add more water if the blender seems to struggle. At this point, add any sweeteners or spices-try cinnamon and nutmeg.
6. When smooth, strain the almond milk through cheesecloth into a bowl. Technically, you are now “milking” the almond.
7. Once the straining is finished, store in the refrigerator. The milk keeps about 3 days in the coldest part of the fridge.
If you have any extra almonds left over, try making this farro-orange salad. Drink your almond milk very cold with a dusting of pumpkin pie spice, an refreshing treat for when spring starts warming up.