A couple of weeks ago I felt compelled to make my own almond milk. I wanted to see the difference between homemade and the store bought kinds that I'm so used to. I read a few basic recipes, decided my method and began my experiment. I've made it a few times now, and it is unbelievable how much better it is than store bough. It's almost not even a fair comparison because the different is that dramatic. Downside, it only lasts for days, but the portion it makes is just right for my family.
Ingredients & Tools
1 cup of almond (soaked over night)
2 cups of water
splash of vanilla (optional)
2 t. honey (optional)
Cheesecloth or Nut Milk bag
What to do:
Put your almonds, water, honey and vanilla into a sealed high-power blender. DO NOT USE A FOOD PROCESSOR. I did the first time and it wasn't pretty. Blend for about 4 minutes. Pour your mixture into the nut milk bag, over a bowl (preferable one with easy pouring capabilities). You'll want to spend a few minutes squeezing all of the liquid out; be patient. When you think there is no possible way any liquid is left, take your liquid and pour it into a container and store in the fridge.
I froze my pulp until I decide what to do with it, but I know there are tons of recipes out there using almond pulp, so when I try one I'll share it.