I always thought non-dairy milks came from only one place: the grocery store. As a lactose intolerant, soymilk-in-my-coffee kind of girl, I was resigned to accepting thickeners and artificial ingredients in my dairy substitutes. So I was surprised and delighted when a friend tipped me off to the fact that I could make almond milk easily at home from raw almonds and water, with no tools required beyond a blender or food processor. I was already putting my Cuisinart to good use making homemade peanut butter, and I felt ready for the next challenge.
I was not disappointed. Homemade almond milk has a light and delicate flavor — it is essentially a blank slate that one can augment with all sorts of pleasing additions. In this recipe, I use cinnamon, vanilla, maple syrup and nutmeg, but you could easily use agave, honey or dates to sweeten it, along with any spices you fancy.
Besides creating delicious almond milk, this recipe delivers a bonus byproduct: ground up almonds that you can put to good use as a flour substitute in cookie recipes or as a protein-rich addition to smoothies. Store this fringe benefit in your fridge for up to four days, or freeze it to keep longer.
Some recipes will tell you to remove the skin from each almond for aesthetic reasons before processing, but this step is time-consuming and unnecessary: After the milk is strained, very little of the almond skin remains in the final product. I do recommend, though, that you let your soaked and ground-up almonds steep in boiling water for 10 minutes, like a tea, before you strain out the solids. Hot water coaxes out the nuts’ flavor better than cold water, resulting in a superior flavor and a richer texture.