Homemade almond milk has to be just about one of my favorite things to eat/drink. Once you try it made from scratch, it will be hard to drink it out of a carton again. However, almonds ain't cheap! I usually only make it on weekends around here.
Recipe #1 is for delicious, drinkin-while-you-eat-cookies almond milk. It tastes like dessert!!
Soak 1 cup raw almonds, 1/3 to 1/2 of a cinnamon stick, and 2 cups water in a bowl for 12-24 hours. Keep the bowl out at room temp, but throw a dish towel over it to prevent dust or dirt from getting in. By soaking the almonds for up to 24 hours, you are gently fermenting them. Foods fermented in your own house provide the best probiotics for you (this can also be done with oats for oatmeal). After 12-24 hours, throw everything (water too) into a blender and add 2 more cups of cool water. Blend on high till all the almonds are pulverized, then squeeze everything through a nut milk bag. Don't forget to put a bowl under the nut milk bag! Sweeten to taste with raw agave nectar (I use about 1 tablespoon), and place in a jar with a lid. Store in the fridge--I like it best after it's been chilled for a few hours.
Recipe #2 is much faster to make. I don't really like having it straight out of the glass as a drink, but rather like it best in recipes for smoothies--or other recipes calling for almond milk. You can actually use any nut in this recipe (hazelnut, brazil nut, etc), so play around and have fun. (Did I just suggest you play around with your nuts and have fun? Well I guess I did.)
In the blender: 1 cup raw almonds, 1 tablespoon dried shredded (unsweetened) coconut, 1 teaspoon vanilla, 4 cups water, and a pinch of sea salt. Blend on high till the almonds are pulverized, then run through the nut milk bag. That's it!
Both of these versions will keep for 3 days. Shake well before serving.
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