Homemade Almond Milk (with coconut water)

Almond coconut milk

This article in Veg News magazine inspired me to try making my own almond milk. Mylkman founder, Jeff Leaf delivers fresh almond milk made with almonds and coconut water to customers in the Los Angeles area ($14 for 32-oz delivery). Since I don’t live in LA and was really curious how the mixture of almond and coconut milk would taste, I made my own!

The whole process is relatively easy. The most time/labor is spent straining out the almond bits with cheese cloth. The taste is super delicious. Next week, I’m going to try making plain almond milk (sans coconut) to determine how much of the deliciousness is because it’s homemade vs. because I added coconut water.

Ingredients:
2 cup blanched almonds
water for soaking nuts
2 cups filtered water
2 cups coconut water
2 dates

Preparation:
Soak the almonds in water overnight or for at least 6 hours.
Drain the water from the almonds and discard. Blend the 4 cups of coconut/water, almonds and dates until well blended and almost smooth.
Strain the blended almond mixture using a cheesecloth or other strainer.
Homemade almond milk will keep well in the refrigerator for 3-4 days.

Cheese cloth straining

Read my part II - how to blanch almonds