Almond milk is maybe one of my favorite things. I drink it practically all day long — in my coffee, in my smoothies (this is one of my favorites) and sometimes even in my soups. Living in New York, I had the convenience of delicious store-bought almond milk at my fingertips. When I moved to Zurich, I realized I really took this for granted.

The almond milk here just isn’t the same, and although Zurich is definitely on the verge of a juice and smoothie explosion, I don’t foresee the almond milk changing very much. It seems much fattier that the American version and the taste is just not as good (maybe because it’s not as processed). I will say, though, that I’d take not-so-good almond milk to have access to all of the other amazing food here. The quality is incomparable. The eggs are bright yellow, the vegetables stay fresh for over a week and the farmer’s market becomes your new best friend. I am completely immersing myself in this seasonal lifestyle and loving it. It’s all about real foods and home cooking (because there is no delivery or take out really!).

Anywayyyyy, back to my little issue with the almond milk. I decided to make it on my own, and this is how I did it. It’s absolutely delicious. And MUCH easier than you think.

The first time you make it, start out with 1/4 cup almonds and 2 cups water. Because it’s free of preservatives, it only lasts in the fridge for a few days (like up to five days), so you don’t want to make too much. You can also play around with the amount of water you use depending on how thick you would like it. Don’t get too caught up up with the measurements, add whatever you feel like, starting with small amounts, tasting and adding more when needed.

Ingredients

– 1/4 cup organic raw almonds, soaked overnight in cool water (or 1-2 hours in very hot water)
– 2-3 cups filtered water (use less to thicken, more to thin)
– pinch of pink Himalayan sea salt

If you like things a little sweet, add…

– 1 date, pitted and soaked for 2 hours (2-3 dates if you are like me and like things sweet)

If you like vanilla, add…

– 2-3 tsp vanilla extract

Optional ingredients per every 1 cup of almond milk

– 1/3 banana
– 1/2 tsp raw cacao

– 2 Tbs strawberries, blueberries or raspberriesDirections

1. Add soaked almonds, water, soaked dates, vanilla and salt to a blender and blend until smooth on a high speed for 1-2 minutes.

2. Strain using a very fine traditional metal stainer, nut milk bag or cheese cloth.

3. Taste and transfer milk to a covered glass or bottle and refrigerate. Always make sure to shake well before drinking as homemade almond milk tends to separate.