After multiple attempts at making my own almond milk, I pretty much gave up because it took so long to blanch, grind, soak, squeeze through cheesecloth, and then finally try to convince my kids that it really did taste good.
I’ve been avoiding the storebought almond milk because so many had more sugar than almonds, and it’s a little pricey. Almonds have 7g protein for every 2g sugar, so if your almond milk has twice as much sugar as protein it means it’s just expensive almond-flavored sugar water.
So here’s a toast to super-easy almond milk:
1 tsp no-salt-added, creamy almond butter
1 cup water
Blend. I like using my IKEA frother, but a blender does great and a fork does OK.
Drink immediately, or shake before drinking.
If it’s not quite sweet enough for you, try adding a couple drops of pure vanilla extract and 1/2 tsp of agave nectar or honey for a slightly sweet, very refreshing drink.