A recipe for fresh, creamy, handmade strawberry almond milk. As good as it sounds, it is.
After tasting homemade almond milk, switching back to store-bought is quite challenging. However, it is fresh, fragrant, and creamy when made from scratch. An extra benefit? The taste and general quality of the almonds differ noticeably when you source them yourself. Since berries are in season, I’ve used this homemade strawberry almond milk recipe a few times a week. Although I doubt anyone needs another primer on almond milk, it is shockingly delicious.
Fresh almond milk and ripe strawberries were meant to be together. What about that pink hue? It stimulates a deep pleasure in my mind associated with early recollections of milkshakes and thickly frosted birthday cakes. This guide is for you if you’ve never tried to make almond milk, straight or otherwise. Although I’ve used strawberries in this recipe, you can substitute blueberries, blackberries, or other seasonal favorites as the seasons change.
How to Make Strawberry Almond Milk
The main idea is that almonds are soaked, drained, and rinsed. Next, water and any additional ingredients are blended in. Almond milk is then separated from almond solids and chilled. As you go through the process, keep a few things in mind, especially when it comes to straining, within these steps. Below, I’ll highlight the various approaches you could take into account. For instance, many people advise using cheesecloth, but I can’t get on board with that, so I’ll show you what I like instead.
How to Strain: The Options
There are a few options available to you when it comes to straining. Your blender’s type typically influences the optimum technique. Speed and the least amount of trash and clean up are my priorities. Purchase a robust and large tea/infusion bag (see image above) if you have a powerful blender that will puree and emulsify the almonds into oblivion (which is excellent, by the way). You will never return to using cheesecloth. Almond milk is poured into the bag, closed, and then squeezed into a bowl. Use a large French press as an alternative, and I’ve discovered that this works best with almonds that have been processed in older blenders or ones that still need to break the almonds into nano-bits fully. It’s a fantasy.
The almond solids can be added to muesli, granola, cookie mixes, pie crusts, crisp toppings, and other similar recipes. Enjoy!
- One cup of raw almonds, one pitted date, maple syrup, filtered water, and stevia drops (or to taste)
- a hefty sprinkle of sea salt
- 15 hulled, ripe strawberries
- 0.5 teaspoons of vanilla or almond extract
- specialized tools: French press, sieve, or large cloth tea bag
- Almonds should be let to soak in filtered water for at least one hour, ideally all night. Rinse and drain.
- Almonds, 3 1/4 cups filtered water, salt, maple syrup, strawberries, and essence are all blended until utterly smooth strain after transferring to a tea bag. Squeeze and twist the bag to release as much almond milk as possible. The bag should contain a dry almond meal and silky strawberry almond milk when finished. Refrigerate after transferring to a jar.
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