Folks, this is a recipe that is messier than it looks. You probably won’t believe me, looking at that nice, clean mason jar up there, filled with creamy, frothy almond milk. “How hard can it be?” you’ll ask, skimming the recipe. You’ll decide to make fresh almond milk every morning from now on, in what you imagine to be a Gwyneth Paltrow-esque future, filled mostly with vegetables, water, yoga, sunlight, and one light American Spirit cigarette a week.
Do you have that picture firmly in your head? Good.
Now completely obliterate it from your mind, because you are going to end up in a kitchen covered in pulp with almond milk dribbling down your elbows. It might not be pretty. It might not be clean. You might not want to do it every day, and you can kiss the thought of being Gwyneth Paltrow goodbye (for many reasons, obv.), but this is the only make sure the nut milk you’re drinking does not have any troublesome additives in it.
It’s really not that bad, but I did get almond pulp everywhere. Basically, you soak almonds or other nuts for about two days to soften ‘em up, then blend the heck out of them to create kind of a slurry. You’ll then pour that slurry into a nut milk bag or a few layers of cheesecloth, then squeeeeeeeeeeeze until you can’t squeeze anymore and whatever liquid was in the bag is now in a bowl or some other container.
That’s the point where you will get pulp and almond milk all over yourself, if you’re not careful. All I’m saying is, don’t try to do this in your professional clothes as you’re trying to make a smoothie before work. Make it the night before. It will last, I promise.
- 1 cup almonds
- 3 cups water (plus water for soaking)
- 1/2 tsp almond extract
- 2 tsp maple syrup
- First, soak your almonds in an airtight container for at least four hours, but up to two days.
- Drain and rinse your almonds, then place in a blender with 1 cup of the water. Blend until you have a smooth, thick puree.
- Add the rest of the water, the almond extract, and the maple syrup to the blender and process until smoother than smooth. It will start to have a cream-like consistency. Blend until you can only see a few distinct skin specks, if possible.
- Find a quart-sized bowl or jar. Place the jar on a clean spot un your counter. Pour mixture into a nut milk bag or a fine-mesh strainer lined with three layers of cheesecloth held over the container. A lot of milk will come pouring out kind of immediately, which is pretty satisfying.
- When the milk has stopped, begin squeezing and palpating the bag, or use a wooden spoon to press the pulp against the cheesecloth and strainer. Stop when pretty much all you have left is some semi-damp almond pulp.
- Keep milk in an airtight container in the fridge for up to three days, or enjoy immediately. Save almond pulp, if you like, for another recipe.