Homemade Almond Milk is so better, fresh and made without any preservatives, fillers or flavorings! All you need are some almonds, water and a high-speed blender.
In a saucepan, boil water. Add the rinsed almonds.
You can also boil water in an electric kettle. Pour the hot water over the almonds in a heat proof bowl.
Cover pan or bowl with lid and blanch almonds for 30 to 45 minutes.
After 30 to 45 minutes, drain the water.
Making almond milk
Peel the almonds one by one. You could opt to keep the peels on the almonds, if you are going to strain the almond milk.
Blend the peeled almonds to a fine and smooth consistency with 4 cups of water in a blender.
Strain once or twice using a nut milk bag, a fine strainer or cheesecloth or muslin.For a slightly thicker milk you can add 2.5 to 3 cups of water while blending.
Collect the almond milk in a bottle or jar. Keep it covered in the refrigerator.
It keeps well for 3 to 4 days in the fridge.
The leftover almond meal can be used in cakes, cookies or making breads.
Notes
The almonds can be soaked overnight or for 7 to 8 hours also.
The Almond Milk can be strained in one go or twice or thrice. For thick milk, first blend the almonds with 1 or 2 cups of water and strain. Collect the leftover meal in the blender. Add 2 cups water and blend again. Strain and this will be the thin milk.
Use a high speed blender to get a smooth and fine consistency in the milk.
This Almond Milk stays best for 3 to 4 days in a refrigerator. So, make as per your need.
Preferably try to use organic almonds.
The approximate nutritional info is for 1 cup of Almond Milk made from the recipe.