I outed my friend and trainer Robin as making a “mean almond milk” when she wrote her 10 “at work”outs, and y’all were interested in getting the recipe. Here it is!
And if you want it to be REALLY tasty make it with coconut water instead of plain water. With coconut water you’ll be getting a dose of extra potassium and minerals with an amazing electrolyte boost. Of course if coconut water isn’t your thing, you can always use plain water and this recipe still tastes good.
Ingredients:
- 1 cup Soaked Almonds
- 4 cups of coconut water — Young Thai coconuts are the best
This ratio makes the milk on the richer side so you can increase liquid if you want.
Recipe:
- Blend almonds on high in blender for one minute with 1/2 the liquid.
- Strain the mixture through a cheese cloth, squeezing out as much liquid as possible into a separate container.
- Discard the pulp, and put the strained liquid back into the blender adding the remaining liquid.
- Blend again on high for one minute and then do the same straining technique.
Wonderful! Thank you so much for sharing! I’ve been eagerly awaiting this post for weeks. Dairy milk sometimes gives me a tummy ache (and I don’t like the taste), so I’ve been drinking both soy and almond milks for years now. It would be totally awesome to make it myself. Weird question, if I made a massive batch, do you think I could freeze the rest? Wondering if it would defrost in a reasonable manner or do something really odd and disgusting. Also, it would make for awesome ice to put in iced coffee…
I do not like alternative milks at all (save for chocolate soy milk, which I love, though I think it’s more because of the sugar than anything else). But the idea of freezing this to add to iced coffee sounds very, very tasty indeed. Will have to try.
Yes! You can freeze the almond milk. It may look a tad different but not much. It still tastes the same to me!
Soaked almonds? Presumably soaked in water, but for how long?
Soak the almonds overnight in cold water (8 hours). Then rinse the almonds a couple of times with fresh water.
Would already-ground almonds, or even almond flour, work for this, presuming the straining is excellent?
I’ve never tried either… I think the ground almonds (as long as they are raw) would be fine. I’m not too sure about the almond flour. The oils in the almonds are extracted when making almond flour. I don’t know if this would affect the milk. If you try it, report back. I’d love to know!
YES, this sounds awesome!! An alternate to throwing out the almond pulp, though, I think would be to freeze it for use in baking. How delicious would cookies or muffins be with almond bits inside – people who have more experience with almonds, IDEAS! GO!!
Just remember to think about things before you throw them away – try not to waste. 🙂