- 2 cups raw almonds
- 3½ cups filtered water
- 1 cinnamon stick
- 1 Tbsp raw honey
- 1½ tsp gluten-free vanilla extract
- simple tool:
- 1 sheet of fine-weave cheesecloth, enough fabric to cover the mouth of a big bowl
This is my favorite recipe so far, honest as dirt.
For those of you who also cook at home, I know there are considerable reasons for doing so — saving money, watching what goes into your food, catering to cravings — but ultimately, there’s the inherent satisfaction behind creating something from scratch.
Maybe because “milk” seems so formidable a product — I grew up thinking Rice, Soy, and Almond Milk were the coolest luxuries in the grocery aisle. So this sounds pretty silly, but it was exhilarating to pour a fresh glass of honest-to-goodness nutmilk. I coudn’t stop grinning when I topped off the three mason jars.
It was fun to experiment with cinnamon-spiked milk, but mint- or basil-flavored might be interesting for later tries. What combination would you try? Can’t wait to taste new concoctions!
Also, I can’t wait to try the milk out in other recipes. (Buttermilk biscuits?!)
I got the inspiration from a great book called The Dairy-free & Gluten-Free Kitchen, as well as general experimenting around.
1. So as impatient as I am (when’s dinner? right now?!), this was well worth the wait. Basically after rinsing off the almonds, nestle them in a bowl of filtered water (not counting the cups listed in ingredients) for a few nights. Every morning, change out the water, making sure to cover the nuts each time. By the second or third day, you should notice the almonds are delightfully plump, with greater texture. Congrats, you just sprouted ’em!
2. In a large covered pot, bring the 3½ cups of filtered water to boil with the cinnamon stick. Reduce heat to simmer, and let sit for about 10 minutes, to let the cinnamon flavor take over.
3. Remove water from heat, and let cool. When the temperature is low enough for you to safely stick in your finger, transfer to a blender. Add in the freshly-rinsed almonds with the honey and vanilla. Blend until delightfully creamy (about a minute or so).
4. Now this is the best – i.e. childish & fun – part. Over the mouth of a large bowl, filter the milk through a cheesecloth. (I find doing 1-2 cups at a time works best.) Picking up all four cloth corners in one hand, squeeze out the juice with your other. It’s crazy to watch.
5. Congratulations. Garnish with a tawny cinnamon stick or fresh sprig of mint. It should last about 2-3 days in your fridge!