2 Ingredient Almond Milk
2 ingredients, one you for sure already have. (Pssst…it’s water).
- Prep Time8 hr
- Cook Time2 min
- Total Time8 hr 2 min
Ingredients
Milk
- 3/4 Cup Almonds
- 6 Cups Water
Optional
- Pinch of Salt
- 1-2 TBS of Honey or Maple Syrup
- 1/2 tsp Vanilla Extract
Needed Equipment
- Cheese Cloth or the like
- A blender
- A bowl
Method
Pre-Soak
In a glass jar or bowl, combine 2 cups of water and the almonds together.
Cover with a lid or saran wrap and let it sit at room temperature for at least 8 hours and at most 24 hours.
Making The Milk
When soaking time is done, drain the almonds and rinse them.
In a blender add the almonds and 4 cups of water. Blend on high for 3-4 minutes, or until the almonds are pulverized.
In a bowl, drape the cheese cloth to cover the bowl completely. Pour in the liquid and drain through the cloth, leaving the pulverized almonds in the cloth.
Twist the cloth to get the remaining milk out. Feel free to keep or discard the left over almond meal.
Feel free to add in any of the optional ingredients. Personally I like it just plain.
Pour the milk into a container and store in the fridge for up to 2 weeks.
Note: After time the liquid will separate. This is completely normal. Just stir before your next use.
