How to milk an almond
Exactly nine zillion times better than anything you can get at the foreign mart — and laughably easy — creamy, dreamy almond milk is the perfect accoutrement to your morning cereal and will actually hold you over until lunch. And unlike store-bought versions, there ain’t no nasty shit in this version; it’s just raw nuts and water. The incredible richness! The impossible freshness! Let’s get to it.
Easy almond milk
- 1 cup raw, unroasted almonds
- 4 cups water, plus more for soaking
- 1-2 tbs honey, agave, or maple syrup (if you want)
Place the almonds in a small bowl and cover with about 3 cm of water, then slap on some plastic wrap and put the bowl in the fridge. Let the nuts soak overnight.
The next day, drain and rinse the almonds before throwing them in the blender with 1 1/2 cups fresh water. Buzzzzzz for three loud minutes until things are smooth and creamy white. Add the remaining 2 1/2 cups water and blitz for an additional minute. Taste, add some sweetener if you’re feeling sassy and then pour the almond milk into a pitcher and savor your victory. Granola, berries, oatmeal, banana smoothies — you really can’t go wrong.
Note: Your homemade milk will last about five days in the fridge. The almond meal will settle to the bottom as it sits, much like pulp in orange juice, so give the pitcher a quick stir before serving for optimally homogenous nut-crumb distribution. Alternatively, if you don’t dig the pulp, you can strain it out with a pair of pantyhose. Those things really do have a purpose!