Here’s how to make almond milk and use the leftover pulp to make almond flour.
Homemade almond milk tastes really different from the store bought variety. It doesn’t have thickeners or stabilizers, which leaves it tasting a bit lighter and much nuttier than the kind in the box.
Ever since having an awesome latte made with raw almond milk at Green Wave Cafe in Ft. Lauderdale over the holidays, I have been wanting to sort out how to make almond milk at home. I’ve been reading lots of recipes and sort of cobbled this together based on a few that looked good. This recipe makes about 2 cups of almond milk, and you can use the leftover meal to make around 2 cups of almond flour. There’s something satisfying about not tossing a single thing in the compost, and these recipes together use every bit of those almonds!
How to Make Almond Milk
Ingredients and Supplies
- 1 1/2 cups raw almonds
- 3 1/2 cups water
- 2 tablespoons maple syrup
- more water to soak the almonds
- blender, metal strainer, and cheesecloth
- Soak your almonds for at least 4-5 hours in enough water to cover. Once they’re nice and soaked, drain them in a colander, then transfer them to the blender with half of that 3 1/2c water (that’s 1 3/4c).
- Blend the almonds and water until things start to get pretty smooth, then add the maple syrup and the rest of the water. Blend for a few minutes until things are nice and smooth.
- Grab your strainer and line it with a couple of layers of cheesecloth. Slowly strain the almond milk into the bowl. When the milk stops dripping through the cloth, gather it up over the strainer and give it a good squeeze to get out as much milk as you can. Set the almond meal aside to make flour, if you like.
- Transfer the almond milk from the bowl into a storage container. Label and date the bottle, and you’re all done!
Want to make that leftover almond meal into flour? It’s super simple!
How to Make Almond Flour
Almond flour is just ground almonds. But you can also make almond flour using the leftover pulp from making almond milk. Waste not want not, right?
- Preheat your oven to 170F, or the lowest temperature that’s available (mine only went down to 170F).
- Line a cookie sheet with parchment paper, and spread out the almond meal as thinly as you can.
- Bake for around 2 hours, stirring and spreading out the meal every 30 minutes, so it cooks evenly. The idea here is to dry out the watery pulp from making almond milk, so it will keep longer.
- Store in a tightly covered container in the refrigerator for up to 2 weeks.
Your almond flour is ready when it’s pretty dried out, though it’s tricky to dry it out completely in the oven. Just keep stirring and be really mindful of the flour on the edges, because that will be the first to burn, if you don’t stir it up well every 30 minutes while it’s in the oven.
You can use the flour in lots of yummy recipes, and I’ve got a muffin recipe coming later on this week that you can cook up with your almond flour!