Truth be told, I still purchase cow's milk for my daughters (gasp I know). I also on occasion drink it myself in the form of a latte, which honestly is quite rare as I prefer an Americano or regular coffee over many special drinks.
A couple months back I was having some away time to write and noticed the coffee shop offered almond milk. This isn't too surprising to find in a place like Bellingham with independent coffee shops, but it's also not the norm. So, I took the barista up on the offer and bought a maple (almond milk) latte (yes real maple syrup). Upon the first drink...bleh. I'm a firm believer in giving food second & third chances. Another drink...ugh, no dice. It tasted like uncooked bacon or something. Not the most appealing taste lingering on one's tongue.
I would give that boxed almond milk another chance a couple other times; but, to no avail, the uncooked bacon taste. It was then and there I would pick up the anchor and make some at home. I was certain it was the additives in the milk that made it less than appealing. Sure enough, my homemade almond milk was superb. That already milky-like taste in almonds came through in the milk. Steamed some up for lattes and it was no different. Plus, super easy to make without utilizing a Vita-mix or Blendtec blender. Use this in place of the milk to make your homemade Pumpkin Spice Latte.
Homemade Almond Milk (printable recipe)
You can use a linen kitchen towel instead of cheesecloth, just not terry cloth. You can also keep the almond pulp to use for future baking. Simply spread on a parchment lined baking sheet and bake for 15 minutes at 350. Cool and store in fridge or freezer.
1/2 cup raw almonds
3 cups water
2-3 Tb pure maple syrup (grade B)
1/4 tsp Celtic sea salt
- Soak almonds in a jar covered with purified water (using your Brita works fine) overnight or 8 hours.
- Rinse your almonds, discarding the soaking water.
- Place almonds & 3 cups water into a blender. If using a regular blender (non-Vita-mix or Blendtec), fold a kitchen towel and place on top of lid. Puree or liquify the almonds & water until almonds have been thoroughly pulverized. This can take about 45 seconds.
- Take cheesecloth, folded, and line it in a sieve. Put that cheesecloth lined sieve over a bowl and pour the almond mixture through. The cheesecloth will catch the almond pulp.
- Take the ends of the cheesecloth and wrap it up, in order to keep the almond pulp inside and squeeze the remaining milk out.
- Add the maple syrup for taste to add a bit of sweetness. Or if you are avoiding extra sugars, don't add it. **You could use honey instead, or use a couple medjool dates while the almonds & water are being blended.**
- Store in the fridge for 3-5 days, or check for smell. If it tastes sour, then it's time to throw it out.