One of the most delicious ways to save a ton of money with your high powered blender is to make almond milk at home. To us here at BlenderBrain, choosing among the huge number of available dairy-free products in the store can feel pretty overwhelming. We have discovered that our favorites by far are home-made, in our blenders.
But Why Would Anyone Want to Make Almond Milk?
The fact is: commercially made soy milk, almond milk, and rice milk are one of the biggest scams of our generation. They are composed of over 90% water, yet they’re priced like regular cartons of milk in the store! That’s a pretty big mark-up for bottled water. Think about it; in the United States, almond milk can cost up to twice as much per gallon as gas. That’s nuts!
Plus, with mysterious additives like carrageenan and added sugar, the ingredients list on that milk substitute doesn’t always sound so wholesome. Now, we’re not saying that those milk alternatives at the store are bad for our health; in fact we have bought them just like you have! But for many reasons, the best milk alternative is really the one you make at home. You can control how rich and creamy the milk is, and you can flavor it however you’d like. Once you make almond milk and have a taste, the brands at the store are going to taste so bland!
And the best part? It’s cheap. It feels wonderful to turn a half-handful of almonds into a whole gallon of milk.
There are a wide variety of methods to make almond milk. Most people know the version where you blend up a bunch of almonds with water and strain it through a nut-milk bag. Maybe you even soaked them all night and weren’t sure why! I have always found this method to take too long and the leftover pulp is a hassle to use. Some people who are handy in the kitchen and may enjoy using that leftover pulp for baking and cooking, but…let’s be honest. Most people just throw it away.
Today, I’m going to show you our special method of making almond milk where we make almond butter first. When you want some nut milk, this recipe takes the least amount of time, and there’s no leftover waste. That’s why this is my favorite, and arguably the world’s best, method of making almond milk.
In the following video, I make almond butter first. I proceed to show how to reduce you kitchen waste and make almond milk from the almond butter remaining stuck to the inside of the blender. But you can just use a blob of nut butter from the jar in the fridge like we do at home! The almond milk portion starts at the 6 minute mark.
This video was conducted using a Vitamix 5300, one of the more powerful iterations from the company. It uses the “low profile 64oz” container. On that model, you can blend a larger batch of almonds into butter than previous generation models. If you have an older model that utilizes a “tall 640z container” like a Vitamix 5000 or 5200, you will need to blend less than half container of almonds in order to avoid overheating. If that’s you, Check out this other video where I make cashew butter in a Vitamix 5200.
However, everything I do to make almond milk in the video after the 6 minute mark is exactly what I would do in any model or brand of high powered blender: OmniBlend, Vitamix Ascent, the old Vitamix 3600, Blendtec, etc will all be about the same process.
Make Almond Milk – the BlenderBrain Way
Leftover nut butter OR 3 tbsp of nut butter
2 cups water
2 cups ice
Sweetener or flavor extract for taste
Blend on high speed until all ice is melted. Add more almond butter, water, or ice depending on your flavor and texture preference.
Key Points to Make Almond Milk:
- Make the nut butter first. Use the special technique from either the video above, the other video, or our post on nut butter.
- Put a blob of the nut butter in your high powered blender.
- Add flavoring like vanilla, cocoa powder, honey, salt, etc – or go unflavored!
- Add ice and water. Ratio of ice to water is not very important. We add ice so that you don’t end up with a hot almond milk, but if you’re looking for a hot treat, leave out the ice and blend on the top speed until the recipe is hot enough for your taste!
- More water/ice means a thinner milk. Less of these ingredients means a richer, creamier milk.
- Blend on the highest speed until it is no longer frozen.
- Taste it. If it’s too thin, add more nut butter. If it’s too thick, add more ice. Blend again until liquified.
The best thing about this recipe is, when you make almond milk this way, you get instant gratification. Your almond milk can come right out of your blender on to the cereal, or in to your coffee.We’ve experimented with all sorts of nuts, so stay tuned for more posts! Hazelnuts made a great coffee creamer. Cashews are so creamy, you can try the technique above without making butter first! Mixes of nuts are fantastic too.
What’s your favorite type of non-dairy milk? Be sure to leave a comment or post a photo in our Facebook Group.