By popular demand (specifically Simone and PaisleyJade) here is a step by step how to make your own almond milk. As #2 is dairy allergic and I'm lactose intolerant I usually buy the 1L cartons of almond milk. I'm quite enjoying making my own now though. It helps that I don't have any tv work on at the moment so I can spend more time in the kitchen! When I'm working many of the domestic goddess things, like bread making, have to be put on hold. So here goes...
1 cup almonds
3 cups water
2 Tbsp honey or other sweetener (optional)
Method:Soak the almonds overnight in a jar or bowl of water. You will have left overs (good to snack on or in salads) so you can use less if you like. They swell up a bit.
Put one cup of soaked and rinsed almonds into your blender.
Add 3 cups of water and about 2 Tablespoons of honey/maple syrup. You can make it unsweetened but if you're used to the packaged stuff you'll need a bit of sweet. A pinch of stevia powder is a healthy option.
Blend blend blend! If you have a high powered blender then you can get the almonds to a very fine grainy texture. It's fine to drink like this or have on cereal. My friend happily has hers quite chunky. In regards to blenders I have an OmniBlend V blender and it's really great. We use it every day for our smoothies and it does a good job. You can see my new red food processor too! It really makes a difference having good kitchen gear, my old old one was shedding plastic bits into the hummus!
So If you want a totally smooth nut milk you're going to need a straining bag. You can buy them at a whole food store or find a cheaper (paint strainer) version on trademe. The raw food chef I learnt from swears by the paint strainer bags so that's what I bought. I've heard that you can't get them in NZ paint shops which is why I mention trademe.
Pour all of the milk in.
See how creamy it looks now?
Squeeze and squeeze until the milk is in the jug and you're left with a mostly dry bag of almond mush.