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In the Reboot Kitchen: Homemade Almond Milk

Almond milk is one of those heavenly staples you should always have in your fridge. It’s sweet, mild and contains more nutrients than other dairy milk alternatives. In most of our delicious smoothies almond milk is a key ingredient, so we decided it’s time to start making our own. It was so easy, it tastes better than store bought almond milk, and it has zero artificial ingredients in it!

Step 1: Soak almonds overnight in 3 cups of water. The soaking process makes the almonds soft enough to juice.

Step 2: Pour out the water and rinse the almonds thoroughly. Make sure you rinse until the water runs clear.

Step 3: Add 3 cups of water back into the bowl.

Step 4: Set up your juicer and turn it on. (Use a juicer that can handle almonds).

Step 5: Slowly start adding a large spoonful of almonds and water into the top of the juicer.

Step 6: Continue adding almonds and water into the juicer. (Tip: You can save the almond pulp to make healthy desserts)

Step 7: Stop when the pitcher is full. Then strain the almond milk through a mesh colander or cheese cloth to remove any leftover almond pieces.

Step 8:  Add any necessary flavor to almond milk, like vanilla extract and stevia.

Step 9: Enjoy!

Ingredients

  • 1 cup (100 g) almonds
  • 6 cups (1420 ml) of water (divided into two parts)
  • 1/2 tsp vanilla extract (optional)
  • Stevia to taste (optional for added sweetness)

Directions

  1. Soak Almonds overnight in 3 cups of water. The soaking process makes the almonds soft enough to juice.
  2. Pour out the water and rinse the almonds thoroughly. Make sure you rinse until the water runs clear.
  3. Add 3 cups of water back into the bowl.
  4. Set up your juicer and turn it on.
  5. Slowly start adding a large spoonful of almonds and water into the top of the juicer.
  6. Continue adding almonds and water into the juicer. (Tip: You can save the almond pulp to make healthy desserts)
  7. Stop when the pitcher is full. Then strain the almond milk through a mesh colander or cheese cloth to remove any leftover almond pieces.
  8. Add any necessary flavor to almond milk, like vanilla extract and stevia.
  9. Enjoy!
Prep Time: 12 hours
Cook Time: 20 minutes
Total Time: 12 hours, 20 minutes

Servings: 4 - 6 (48 oz total)

Serving Size: 8 - 12 oz (250 ml)

Calories: 138

Fat: 9 g

Trans Fat: 0.5 g

Cholesterol: 0 mg

Sodium: 0 mg

Carbohydrates: 4 g

Fiber: 2 g

Sugars: 1 g

Protein: 4 g