Make It Yourself Monday: Almond Milk and Flavored Almond Milks
This is one of those kitchen DIYs that seems a lot more daunting than it is. You really can’t mess this one up. I promise. I mastered it on my first try. Not because I’m just that good, but because it is just that easy.
Making your own almond milk allows you to control the amount of additives and sugars that you’re slurping down. A lot of the affordable store bought almond milk has sugars and stabilizers. The brands that cost a small fortune are the ones with the best ingredients. When you’re using as much as we do in smoothies and to drink, keeping the good stuffed stocked at all times can get spendy.
I knew my Against All Grain cookbook had a recipe in there and I’m still quite confused on why I didn’t start doing this sooner.
After realizing we were spending $50 a month on almond milk (this was the stuff with the added sugars and junk in it too!) I decided to take the leap and give up the store bought version and make it myself instead. I bought a $12 bag of bulk raw almonds from Costco and went for it.
That $12 bag of almond lasted me roughly a month! I was saving so much money as well as cutting out all the sugars and extra gunk from the store bought milk! Win-win!
The hardest part about making your own milk is that you have to plan ahead just a bit. The almonds have to soak in water for at least 4ish hours. I try to get in the habit of doing inventory every night and soaking overnight if it looks like we are getting low.
Here you will find the basic almond milk recipe as well as two extras that I’ve enjoyed making as well. Everybody loves a sugar-free superfood chocolate almond milk right? What about a anti-inflammatory golden milk to sip on over ice or hot? The possibilities are endless here, so once you master the basic recipe (which you will no problem), try adding your own spin on it!