Almond Note: Blanched almonds (without the skins) produce the most seamless flavor and consistency. If you don't have blanched almonds, I recommend peeling the almonds after they’ve soaked. They are easy to peel, but there are a lot of them! If needed, I usually peel them while watching TV, to justify some downtime. Whether blanched or unblanched, make sure you use raw, unsalted almonds.
Nutrition Facts Note: The nutrition amounts are based on about 30% pulp remaining. The actual nutrition might vary.
Sweetened Option: This milk beverage has just a gentle natural sweetness that's fairly neutral. If you prefer a sweeter sip, Return the almond milk to your blender after you strain it. Blend in 2 tablespoons of your favorite sweetener, or to taste. Cane sugar or agave nectar will produce the purest sweetness, but maple syrup, honey, and coconut sugar are also lovely options. This adds about 5 grams of sugar and 20 calories per 1 cup. You can alternatively use a sugar-free sweetener, but adjust the amount to taste.
Creamy Option: If you want a thicker almond milk, closer to whole or half and half, use just 3 cups of water.
Vanilla Option: Blend 1 teaspoon pure vanilla extract, or to taste, in with the salt.
Calcium-Fortified Option: Return the almond milk to your blender after you strain it. Blend in your desired amount of calcium powder. It does add a touch of chalkiness (it's a mineral!). I like to use
calcium citrate or a
calcium-magnesium combination for better absorption. For a flavored version, I blend in
Bluebonnet Liquid Calcium-Magnesium. 2½ tablespoons of Bluebonnet adds about 333mg of calcium and 167mg of magnesium per cup.