Homemade Organic Almond Milk
Makes: 4 cups
  • 2 cups of whole organic almonds
  • A quart container or Mason jar
  • 4 cups of water
  • 1 tablespoon plus1 teaspoon salt
  • 2 tablespoons organic vanilla extract
  • 2 to 3 ounces organic simple syrup, optional (see Bakepedia Tips below)
  1. Start off with 2 cups of almonds in a jar or container, and fill it up with double the amount of water, or 4 cups. Make sure to keep an airtight lid on it while the almonds soak. Allow the almonds to soak over night, about 12 hours.
  2. The next day, rinse the almonds thoroughly, and strain out all of the water. Then soak the almonds again with fresh water, and add 1 teaspoon of salt. Allow almonds to soak again over night, or 12 hours.
  3. The next day, rinse the almonds thoroughly, and discard all of the water. Place the almonds in a blender with 6 cups of fresh water (3 cups of water, per 1 cup of almonds). Blend together the soaked almonds and fresh water for 5 to 7 minutes to ensure there are no big lumps.
  4. Strain the milk through a mesh strainer, a cheesecloth, or coffee filter. Once the mixture is strained, place the strained liquid back into the blender, and add 2 tablespoons of vanilla extract, 2 to 3 ounces of organic simple syrup (if you want the almond milk sweetened and flavored with vanilla), and a tablespoon of salt. Save the pulp for future baking experiments; the pulp can be stored in the freezer until you are ready to use it.
Recipe by Bakepedia at https://www.bakepedia.com/homemade-organic-almond-milk/