Almond Milk


Non-dairy beverages are coming in all sorts of fascinating forms. My mom is a hemp milk drinker (after a series of explanation on its not having THC properties); my sister gets down with coconut; plenty of people get their liquid oat on; and I really love almond milk.

A friend with nut allergies walked into our kitchen the other day, expertly scouted the area, and murmured:

“I hear you’re milkin’…”.


My partner, Michael, and I ventured over to Whidbey Island the other Friday. It is an escape that I am singularly grateful for: the too-obvious opportunity for reenactments of “Titanic”.

Sans ice bergs.






We enjoyed: hearty coffee/spicy chai, extraordinarily mindfully sourced sandwiches with cranberry sauce, quiet change.

We did not enjoy: Michael’s car being not at all meant for pothole-laden gravel roads (did not enjoy; he enthusiastically pursued), early closure times, homework, the bumper sticker “Piss off a liberal: buy a gun”.

Liberalism is “of the individual”. This imaginary divide!


Perhaps unification and the (true) liberation of veiled ideology can be found in the common needs of subsistence.

Food! Among others. Like, you know, drum kits and books and stuff.


Almond milk probably isn’t very universally righteous. But it’s a provocative process, cracking those shells. Soakin’. Blendin’. Cheeseclothin’. Sanitizin’ all surfaces so that our friend, Kellan, doesn’t require the haphazard stab of an EpiPen.


Almond Milk

makes 2 cups creamy milk (not dirty)

adapted from: Green Kitchen Stories (their colorful app), The Kitchn

total time involved: 1-2 days for soaking, 10 ish minutes for assembly


  • 1 cup raw nuts (almonds, in this case)
  • 2 cups water for blendin’ plus more for soakin’
  • 1 tbsp. spices, should you want them (i.e., vanilla bean, cinnamon, cloves)


  1. Crack nuts if in such form until you have one cup’s worth. Fight the tedium.
  2. Soak nuts with in a jar, bowl, whathaveyou, with about an inch of water-coverage (I ended up using a bit more water than that). Do so for up to two days. This is a recommended process according to your preference: the longer the soak, the creamier the milk. I waited two days and actually might experiment with one and a half for oatmeal-related milk-purposes; Michael found it as potent as cream in his coffee.
  3. Upon desired soak, rinse the almonds in a colander.
  4. Blend with two cups fresh water for at least two minutes.
  5. I am less than committed to this step as well — Green Kitchen Stories advised lining a colander with a cheesecloth or nut bag (I don’t know where to track down the latter) and then strain the milk.
  6. You’ll need to squeeze the cloth/bag with all your delicate might until the milk is thoroughly filtered. I struggled with strainin’. My almond meal was quite thick, and proved an obstacle until I forewent the colander and just used the cheesecloth. Even then, though, things were thick and my milk proved to be just slightly gritty (not detrimentally). I am going to hunt down a nut bag. But, anyway, I salvaged the almond meal and intend to make bars or a tart with it.
  7. Add spices, if you please. My almond milk was particularly almond-y. Vanilla bean innards could make for an excellent flavor pairing/neutralizer.
  8. Seal in a mason jar. Certain sources state that homemade nut milk can last for up to two days, other for four to five. Mine did fine for nearly a week.
  9. Stir in with coffee, tea, oatmeal, buckwheat or any other translated milk situations!


-Bette Jane


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