Making homemade almond milk is one of my favorite things to do in the kitchen. I love to use my slow juicer for this, but you can use a blender too. It’s a simple, two-ingredient recipe that includes water and almonds. If you’re drinking it by itself, you may want to add in a little flavor like dates, cinnamon or a dash of salt to give it a kick, but when you are blending it for a smoothie recipe, using only the water and almonds are just fine!
A few months ago, my mind was blown when I tried a new kind of “almond milk”. The geniuses over at one of my favorite juice bars in New York, Juice Press, decided to combine almonds with coconut water, instead of plain water. It’s called Black Label and it is heavenly! It is so simple, so sweet with no added sweeteners (not even dates or pure maple syrup), and a perfect treat. It racks up at $9 for a 10 oz. bottle, and while the taste and the quality help me justify that it’s worth it, it’s always less expensive if you can figure out how to make it on your own, and I came pretty darn close.
I have no idea if this is how they make their concoction, but the taste is almost exact! Thanks Juice Press for giving me this inspiration.
Note: The sugar comes naturally from the fresh coconut water.
- 1 cup (250 ml) coconut water (if you have access to a fresh coconut, use the water from that, but if not, try to find organic)
- 1 tbsp raw almonds
- 1 tsp coconut oil
- 1/4 tsp vanilla extract
- dash of Himalayan salt, to taste
- dash of cinnamon (optional — they don’t use cinnamon but to me everything is better with a touch of this spice, but it’s up to you)
- 1 handful of ice cubes
Place all ingredients into a high powered blender and blend on high for 45 – 60 seconds, until smooth. Enjoy!
Prep time: 10 minutes
Total time: 10 minutes
- Nutrition per serving:
- Saturated Fat5g
- Protein 4g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.