We always have almond milk in the refrigerator. My husband likes to drink it, and I'll reach for it on occasion to add to my morning oatmeal. Each time I take a sip, I wonder if this is good as it gets. So I decided to try making my own. I soaked almonds in water for a few hours and then blended them with water, strawberries, vanilla, honey, and added a dash of cinnamon. I then strained it and had the most delicious milk. My homemade Almond Milk was delicious, and we did a taste test with it's a premade cousin. We all loved my Strawberry Almond Milk and agreed that my homemade version tasted so much fresher, cleaner, and had a delicious strawberry flavor. It looks like my days of purchasing this milk are over.
Ingredients for Strawberry Almond Milk:
8 ounces whole raw almonds
water
3 cups chopped strawberries
2 tablespoons honey
1 1/4 teaspoons vanilla
1/8 teaspoon cinnamon
cheesecloth
Time-Saving Tip: Prepare the milk a day in advance of enjoying it. Let's see what we need.
We're ready to cook.
Soak the almonds in water for 5 hours.
Drain the almonds and add them to a blender along with the 3 1/2 cups of water, 3 cups chopped strawberries, honey, vanilla, and cinnamon. Blend until smooth and a little frothy.
Place the cheesecloth over a strainer and rest over a large bowl. Pour the milk into the strainer. Some of the liquid will drip through, but there will be a lot of almond pulp that needs to be removed. Carefully lift the cheesecloth filled with milk and twist the top of the cloth closed. While holding the sack over the bowl and strainer, Gently squeeze until all of the liquid has dripped thru. The pulp can be used in baking or discarded. I like to chill the milk before serving.
It's ready! Strawberry Almond Milk is delicious and tastes so much fresher than the store-bought version. Give this a try, and I know you'll love it.
Enjoy!
Strawberry Almond Milk:
8 ounces whole raw almonds
water
3 cups chopped strawberries
2 tablespoons honey
1 1/4 teaspoons vanilla
1/8 teaspoon cinnamon
cheesecloth
Soak the almonds in water for 5 hours.
Drain the almonds and add them to a blender along with the 3 1/2 cups of water, 3 cups chopped strawberries, honey, vanilla, and cinnamon. Blend until smooth and a little frothy.
Place the cheesecloth over a strainer and rest over a large bowl. Pour the milk into the strainer. Some of the liquid will drip through, but there will be a lot of almond pulp that needs to be removed. Carefully lift the cheesecloth filled with milk and twist the top of the cloth closed. While holding the sack over the bowl and strainer, Gently squeeze until all of the liquid has dripped thru. The pulp can be used in baking or discarded. I like to chill the milk before serving.
Time-Saving Tip: Prepare the milk a day in advance of enjoying it.