Making Almond Milk with Siobhan Muir

This is an older video I did on Facebook during the Pandemic in early 2020, and I realized I hadn’t given specific amounts of almonds in the video. *eye roll*. I’ve gotten much better since then. See the video on my Patreon, recipe below:

1 cup of raw unsalted almonds, soaked 4-8 hours minimum
3.5 cups water (filtered, purified, tap – up to you)

Spices Optional:
1/4 tsp cardamom
1/4 tsp cinnamon
1/2 tsp vanilla
1/8 tsp Stevia

Quart sized mason jar
Cheese cloth or mesh bags for straining
Large 4 cup measuring cup
Blender

Layer the cheese cloth or mesh bags into the 4 cup measuring cup. Set aside.

Put almonds, water and spices of choice in blender and blend for at  least a minute (60 seconds).

Pour the mixture into prepared measuring cup. Gently but firmly squeeze  the mixture through the mesh into the measuring up until all the liquid is squeezed out. Takes some effort and determination.

Pour the strained liquid into the mason jar and cover with lid. Store in  the fridge for up to 8 days. Be sure to shake the jar each time you use  the almond milk.

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