I have just a simple recipe to share with you today, and it’s definitely not something original, I actually consulted The Kitchn before starting out, but I am hoping to share a technique with you that might be of some help to some people. Specifically, people like myself without a full sized blender or a food processor that doesn’t leak liquid out the sides. We have a magic bullet, which I love, but I haven’t been able to settle on a full sized blender. Of course I want a good quality one, but I’m not so sure I’m willing to spend the money on a Vitamix or Blendtec. If you have one please give me your opinions on them. But until I decide one of those it worth the price tag I’ll be making do with what I have.
First off, let me tell you that homemade almond milk is totally worth the effort. It is incredible! It’s so creamy and delicious, almost nothing like the boxed stuff. And with the added bonus that there are no weird ingredients in this, as there usually is in any you buy that’s in any way processed. That being said, this almond milk doesn’t keep as long, so the boxed stuff will still be nice to have on hand. But this will be a special treat for us. I’ll be working on ways to use the pulp too if anyone is interested in that. I couldn’t just waste it so I stuck it in my dehydrator and dried it to use later, so I’ll have to find some way to use it 🙂
One more thing before I forget, at the same time I quickly redid the photos for my graham crackers which you can see a preview above, but for the rest of those pictures, and our favorite recipe for 100% whole wheat graham crackers go here! We make those graham crackers so often now, it’s seriously one of our favorite recipes on this site. I used them for the base of my Greek Yogurt Cheesecake and in these Chocolate Covered Cheesecake Popsicles and the bonus is, you can make a vegan graham cracker crust with coconut oil since the crackers are vegan!
To make them more simply now I just roll them out directly on my baking mat(or parchment paper) with plastic wrap over top to prevent it from sticking to my rolling pin instead of flouring. I trim the edges and save those pieces to roll out with the next batch, cut into squares and put the crackers directly in the oven. Bake the necessary amount of time then slice on the lines again to make sure they’ll break apart cleanly and then pull the baking mat or parchment paper onto a cooling rack and let them cool. It’s so simple and fast, I do it all the time, they’re one of our favorite snacks. And once I even left out the granulated sugar by accident and they turned out to be a nice, less sweet treat, in case you’re wondering how to reduce the sugar.
But back to the almond milk! I feel like I’m being a bit deceiving as I did use a blender to make this almond milk, but instead of a full sized blender I used an immersion blender! I was afraid it wouldn’t work but I’ve been wanting to try homemade almond milk for ages now that I just had to give it a try. And it worked perfectly! I’m assuming even my little magic bullet would work awesome, obviously with small quantities, or even a mini food processor, or a regular food processor would work great as well. Although anything too liquid seems to spill out the sides of my food processor so I’d start with just enough water to get it blending then add more to thin it out later. Anyways, if anyone is wondering, I use this immersion blender(with attachments) and I just love it! And it’s on for almost half price on Amazon right now! Just so you know that is an affiliate link so I’ll earn a tiny percentage if you use that link to buy one 🙂
This opens a whole new world to me! Homemade almond milk is awesome! And what about other nut milks? I’m so excited 🙂 And the flavoring possibilities are endless as well. I added vanilla and maple to this batch but a couple dates would be wonderful to sweeten almond milk with. Vanilla is great but there are so many spices to play around with. I can just imagine a warm glass of almond milk with honey and cinnamon on a snowy day in the winter. Doesn’t that sound perfect? Mmm 🙂 Enjoy!
- 1 C raw almonds, soaked in water overnight and drained
- 2 C water
- 2 tbsp pure maple syrup
- half of a small vanilla bean, seeds scraped out or ½ - 1 tsp real vanilla
- Soak almonds overnight in at least twice as much water. After soaking rinse and drain before placing in a large bowl(or a large measuring cup works well) with the 2 cups of fresh water.
- Using an immersion blender blend until creamy and no large pieces of almond remain. Add the maple syrup and vanilla bean seeds or vanilla extract and blend again until smooth. When done blending pour mixture through a fine sieve lined with cheesecloth to remove all the almond pieces. Squeeze any remaining milk out and store in a jar or other suitable container in the fridge for up to 2 days.