Nondairy milk alternatives are incredibly popular, and almond milk is one of the most popular of them all.
It’s cheap, it’s available everywhere, and it tastes… well, it tastes OK. It’s not that great. It’s pretty bland. They say you can make your own homemade almond milk for a much yummier, creamier taste, and I recently tried to do it myself.
As someone who hasn’t had dairy milk since I was a child, I feel extremely qualified to do nondairy milk experiments. I used to buy almond milk regularly, back when it was the only option aside from soy milk at most grocery stores.
But I stopped buying either of those after much tastier options became widely available — coconut milk, cashew milk, and oat milk, to name a few of my favorites. Mmm, oat milk.
I also use milk for a LOT of purposes: smoothies, cereal, tea, and more smoothies. That means I go through the stuff quickly, and all of the above milk alternatives are pretty expensive compared with almond milk.
So when I came across a recipe for homemade almond milk that was so simple I didn’t even have to write it down, I was pretty excited. It looked ridiculously easy and quick, which is all I ever want in a recipe. To make this milk, you need 1 cup of almonds, 2 cups of water, and some type of filtering material, such as a nut milk bag or cheesecloth. That is it!
Even better: My main problem with almond milk is that it’s watery and unbelievably bland, and this homemade version claimed to be neither of those things. Indeed, judging by the photos, it seemed much creamier.
But did my homemade almond milk live up to my expectations?!
The short answer is: YES. For the long answer, keep scrolling.