Homemade Almond Milk
Homemade almond milk is easy, and so delicious! Plus, it entails only a few simple, natural ingredients without added processed sugar and thickeners found in store-bought almond milk.
1 cup raw almonds (soaked overnight in cool water, or soaked 1-2 hours in hot water)
5 cups filtered water (less to thicken, more to thin)
1 pinch sea salt
2 whole dates (or sweetener of your choice, omit for unsweetened)
Add your soaked almonds, salt, and sweetener, if using, with 2 cups of water to a large food processor or high-speed blender. Blend for 1-2 minutes.
Strain liquid from almond meal into a large bowl using a nut milk bag or a thin dishtowel. Optional to add almond meal back into the food processor with another 2 cups of water and repeat the straining process to get more out of your almonds. Transfer the almond milk to a container that you can seal, such as a glass jar or glass milk jug, and add remaining water until you get your desired consistency. Refrigerate and consume within 4-5 days. Shake well before drinking.
Use the leftover almond meal in baked goods or to make crakers.
Mariah Laine Moyle is a shamanic energy medicine practitioner, yoga teacher, and writer living in the Bahamas. She wrote the first edition of Moon Bahamas travel guide and Escape to the Bahamas relocation guide, and currently contributes to online publications in the field of health and wellness. She is passionate about her path as a healer and is dedicated to bringing ancient shamanic and yogic teachings to the western world through writing and practitioner work.