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Years back, I gave homemade almond milk a shot, but it didn’t quite turn out as planned. The details of what went wrong are fuzzy now, but recently, I decided to tackle this project again. The motivation? I wanted a healthier option for my baby’s first birthday cake and preferred not to use store-bought almond milk.
After exploring various recipes, I found one from eatingbirdfood.com that seemed promising, and to my delight, it exceeded my expectations! Making almond milk at home is actually pretty easy, budget-friendly, and healthier since you’re skipping additives and sticking to whole food ingredients.
It was so delicious, that I decided to stop purchasing almond milk from the store for myself and drink this instead. This experience has been eye-opening, especially when thinking about the foods I eat and share with my child. If it’s not something I’d want him to have, why would I have it myself?
We’ve hit a point where my son is interested in eating what I eat. It’s made me more mindful of the nourishment I provide for my body, knowing he’ll be sharing it too!
Eating well is an act of self respect. Eating well is an act of self love.
Homemade Almond Milk Recipe:
Ingredients:
- 1 cup of almonds, soaked overnight (at least 6 hours)
- 4 cups filtered water
- 2 dates
- 1 tsp vanilla extract
- A pinch of sea salt
Instructions:
- Place all ingredients into a high-speed blender and blend on high for 4 minutes. Be aware that the milk will be hot after blending.
- Strain the mixture through a nut milk bag, squeezing to extract as much milk as possible.
- Store the almond milk in the refrigerator for up to 5 days.
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Remember, it’s normal for homemade almond milk to separate over time. Simply shake it well before each use to recombine. Enjoy the fresh, wholesome goodness of your very own almond milk!
xo, Mary
P.S. I’d love to have you in my Facebook group where I teach new moms easy systems to get out of survival mode, start taking care of themselves again, and still put their baby first. See you there!