Homemade Almond Milk -- Dairy free yumminess!

Homemade Almond Milk

Homemade Almond Milk

I think I've tried just about all of the commercial milk alternatives -- goat milk, coconut milk, even commercial almond milk.  I react to all of them. However, this I do not react to, and it is really easy to make.  This recipe yields about a quart of dairy free Homemade Almond Milk.  It can be used in most recipes requiring milk, and is even yummy for drinking.

In a blender, combine

1 cup blanched slivered almonds
2 cups warm water

Blend the almonds and water on high speed for about 3 to 4 minutes, until the mixture is smooth.  

Add

2 cups warm water

Continue blending until combined.

At this point the Homemade Almond Milk can be used as-is for baking and recipes or it can be filtered and flavored.

To filter the almond milk, line a strainer with a paper towel, and place it over a bowl that is big enough to hold all of the strained almond milk.  Pour the almond milk through the paper towel lined strainer.  The almond milk will drain into the container below.  The remaining almond-meal can be dried out and used in baking.

To flavor the almond milk, add and blend or stir until combined:

1 packet Truvia-type sweetener (or 1 1/2 teaspoons of honey for SCD)
1 teaspoon vanilla extract (I make my own)
1/2 teaspoon almond extract (omit for SCD)

I sometimes like to add the chocolate flavored stevia drops instead of the above flavorings for a refreshing drink.  It gives the flavor of chocolate without the negative effects on my IC.  (Not for SCD)