In putting together a Pinterest board for National Almond Day yesterday (yeah, there’s pretty much a food holiday for every day of the year), I came across an old recipe that I wanted to share. I used have it on another site, but realized yesterday that it wasn’t over here on In Jennie’s Kitchen. So, here you go—my recipe for homemade almond milk!
Years ago (okay, maybe decades), I had my first sip of homemade almond milk. It was while I was touring the Natural Gourmet Cookery school, now known as the Natural Gourmet Institute. While tuition costs superceded my dreams of attending, that almond milk haunted me until I finally decided to make it myself five years ago.
It’s actually a very simple process, though it does require about 30 minutes of active time, so plan accordingly.
Cost-wise, it’s a little more to make it than buy your own, but once you take your first taste, you won’t need anymore convincing. I’ve seen quite a few people dehydrate the remaining pulp, and use it in place of almond meal in recipes. I don’t particularly like the flavor, because, well, there really isn’t any. You’ve basically extracted it during the “milking” process. A few people have suggested adding some sugar to the pulp to boost the taste; I’ve yet to try this, so please let me know if you do. And, if you already make your own almond milk, and have uses for the pulp, please share them in the comments below.
Recipes where I’ve used almond milk as an easy swap:
This recipe is now part of my new site, Simmering. It can be found by searching the archives here.