5K High Altitude Apothecary

🥛 Almond Milk

A simple kitchen staple

made slowly and

without anything it doesn’t need.

There is something different about almond milk made at home.

It is fresh

softly creamy

and uncomplicated

and once you know how easy it is to make

the carton starts to feel unnecessary.

What You’ll Need

1 cup raw almonds

4 cups fresh water

Additional water for soaking

To Make

Place the almonds in a bowl and cover generously with water.

Let them soak overnight

or for about 8–12 hours.

Drain and rinse them well.

Add the soaked almonds and 4 cups fresh water to a blender and blend until the

almonds are very finely broken down and the water has become creamy and opaque.

Strain through a nut-milk bag

fine cheesecloth

or other very fine strainer

squeezing gently to extract as much milk as possible.

Pour into a clean glass bottle or jar and refrigerate.

Give it a good shake before using.

Separation is natural.

A Note From My Kitchen

Homemade almond milk doesn’t behave quite like the commercial kind.

When I heat mine for a warm drink

I keep the temperature gentle.

On my stove

4 is about right.

I stay with it and let it become hot without letting it get overly hot or boil.

Too much heat and it begins to separate.

I also like to add sea salt and stevia.

Explore the 🍵Mountain Matcha’s to use with this milk

Don’t Throw Away the Almond Pulp

There’s still food in that little bundle of almonds.

Refrigerate or freeze the leftover pulp and use it in muffins

crackers

oatmeal

or other experiments from the Mountain Kitchen

like 🍎 Almond Apple Breakfast Cake.

The garden

The kitchen

both teach us to waste as little as possible.

Continue to 🧺 Pantry Staples

Return to 🍲Mountain Kitchen