I am excited about this Almond Milk recipe because it tastes so good.  I have had store bought almond milk and it is watery and really not nice at all. That is why I set out to make my own, in the hope that it would be better.

Almond Milk Recipe

Almond milk can be used for all the purposes like any other milk. Make smoothies or put it on your favorite breakfast or dessert.

What I like about this recipe is that I have added one healthy ingredient that takes away the watery feel and adds to the nutty flavor.

My secret ingredient is Lecithin Powder.  I rarely use soy products these days but this powder is Vegan, Gluten Free and most importantly, GMO Free.  It has a robust list of health benefits including fat burning, cholesterol and triglyceride levels, liver and brain functions to name a few.  This product makes the milk seem creamy and it adds to the flavor and makes this Almond Milk a very healthy addition to your nutrition.

As you can see from the image, it comes in a healthy dark glass bottle with a metal lid for freshness and the avoidance of the contents being exposed to plastic.  Read about the plastic debate here.

Almond Milk Recipe Ingredients

1 cup of almonds – soak in a bowl and cover with water

4 large dates pitted

2 tablespoons of Non-GMO Lecithin Powder (Go to IHerb to purchase or read reviews)

1 and 3/4 cups of water

Stevia and vanilla (optional)

Note: I leave the almonds soaking for at least 24 hours up to 48 hours in the fridge. All the water will absorb adding to the flavorsome milk.

Equipment to make the Almond Milk Recipe

All you need is a blender, a glass container, and a nut bag for straining.

I find my glass coconut oil jars ideal for storing the almond milk.  Scold the jar with hot water to make sure it is clean and free of bacteria.

Almond Milk Recipe Method

Because my almonds are not organic I like to remove the skin.  This is totally optional. Some say the skins add to the color and the flavor.  To remove the skins just pour boiling water over the almonds, leave for a few seconds and pour the water off. If you squeeze the almonds between your fingers the skin will slip off.

Put all ingredients into the blender and blend well. You want the almonds to be as fine as possible.

Set the glass jar up with the nut bag and pour a small amount of the mix from the blender into the nut bag.

Let it drain a little then help it by squeezing the bag to get more milk to flow into the jar.  Empty the almond pulp into a bowl and repeat the process until all the milk mixture has gone through the nut bag.

When you have extracted all the almond milk place the lid on the jar and rinse the outside of the jar, dry and place in the fridge ready to be used.

The almond pulp is not wasted.  It can be used like almond flour or almond meal.  I covered mine and placed it in the freezer. I later used it to make a delicious dessert.

There is nothing more to do other than to enjoy this nutritious almond milk that you have made with limited processing and without adding chemicals.  It will keep in the fridge for around three days.  If you heated and pasteurized it, it would keep longer.

If you are wondering what that delicious breakfast is – it is a breakfast made from sorghum, an ancient grain that is naturally gluten free.  Just the perfect partner for this almond milk.

I know that like me, you love to live a frugal lifestyle by saving where you can. That is why I want to share this link to Iherb. This link will save you on your health products. Take a look now. Just click on the image. I am proud to be an IHerb affiliate because they treat the customer so well. As well as low prices they also give back 5% of your order value toward the next order.

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