I love almond milk...
Like really love almond milk. So much so, I go through a gallon of unsweetened vanilla every couple of days. I have to admit the regular unsweetened they sell in stores is just, egh, ok. However, when you make it at home it totally changes everything.
3 Things about making your own almond milk:
1. It takes a little bit of time, but it's worth it
2. It's SOO much nuttier than anything you can find in the store
3. I'll go out on a limb and say it'll be the best almond milk you've ever had
Check-out the video below to find out how easy it is to make almond milk 3 ways (regular unsweetened, unsweetened vanilla, and chocolate).
If make try out this almond milk recipe, don't forget to snap a pic and tag it #thedietchef
And of course, you can always check out this recipe, and many many more on my YouTube Channel
Macronutrients for unsweetened regular almond milk
(per 8oz or ¼ liter):
30 Calories, 2g Fat, 1g Carbs, 1g Protein
How To Make Your Own Almond Milk (3 Ways)
Homemade Almond Milk 3 Ways
- Prep Time: 6 hours
- Cook Time: 10 mins
- Total Time: 6 hours 10 mins
- Yield: 32 oz 1 liter 1x
- Category: Beverage
- Cuisine: American
Ingredients
- 1 cup (112g) raw almonds
- Water
- For vanilla (Per 16oz or ½ liter) add:
- *⅛ teaspoon vanilla extract
- *pinch of sugar substitute
- For chocolate almond milk (Per 16oz or ½ liter) add:
- *3-4 tablespoon (40mL) low-calorie or calorie-free chocolate syrup
Instructions
- In a medium sized dish add:
- cup (112g) raw almonds
- -3 cups of water
- Let your almonds soak for at least 6 hours (I like to just let them sit overnight)
- Strain and wash your almonds
- Add your almonds to a blender along with 4 cups of fresh water
- Blend for several minutes
- Your almonds should be in teeny tiny pieces and your milk should be creamy white
- Place a strainer lined with a cheese cloth over a large bowl
- Pour your almond milk into the strainer lined with cheese cloth
- The cheese cloth will now be filled with almond pulp
- Take the cloth out of the strainer and ring out as much milk from it as you can over the strainer.
- You now have unsweetened almond milk
- For "unsweetened vanilla”
- *Per 2 cups (16oz)*
- I add ⅛ teaspoon vanilla extract and just a tiny pinch of sugar substitute
- For chocolate almond milk
- *Per 2 cups (16oz)*
- Add 3-4 tablespoon low-calorie or calorie-free chocolate syrup
Nutrition
- Serving Size: 8oz ¼ liter
- Calories: 30
- Fat: 2
- Carbohydrates: 1
- Protein: 1
No way this only has 30 calories in 8 oz serving. If you use 4 cups of water and 1 cup of almonds and this makes four servings that means there is a quarter cup of almonds in each serving… That’s about 205 cal in an 8 oz serving. If I’m doing the math wrong please correct me. I’m not sure how you got your numbers.
THe almonds are strained out ... leaving the "milk". You're not eating the almonds. You can these use the almonds to make almond flour.
Tried this recipe today. It came out great! I don't want all the salt that comes in store bought. I can adjust flavor and the whole recipe as I see fit. Homemade does have a stronger almond flavor to it. I added a little xanthan gum to thicken it because that's what I wanted. Thanks for posting this recipe.