Quick & Easy Homemade Almond Milk

1. 1

   In a small saucepan, blanche almonds for about 3 minutes. Drain and let cool on a wire rack or on a tea towel.

2. 2

   When cool enough to handle pop the skins off the nuts, and throw them in the compost.

3. 3

   Pour nut meats and 5 cups of filtered water into a blender and blend on high for about 3-5 minutes. If 5 cups of water seems too much for your blender to handle at once, start with 2 cups of water and then add the remaining 3 cups half way through blending.

4. 4

   Strain the mixture with cheesecloth or a fine sieve over a large jar (or recycled glass juice container). Once should be fine but if you really don't want any almond granules left in there, twice should cover it.

5. 5

   Et voila! Fresh homemade almond milk. Refrigerate any milk you won't be drinking immediately for up to a week. For creamier milk, use less water. For lighter milk, use more water.

* Per serving · 4 servings · Values may vary.

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