Up to a few years ago, I was making a homemade almond milk recipe created by Ani Phyo, date sweetened almond milk. However, due to its high carbohydrate content, I switched to unsweetened. Recently, I began adding a bit of stevia to the recipe. I finally found a brand that isn’t bitter, NOW Better Stevia. Now my almond milk is perfect!
Update: I also enjoy using Trader Joe’s Liquid Organic Stevia.
Homemade Almond Milk: Stevia Sweetened
An easy and delicious sugar-free almond milk recipe using non-bitter stevia.
- 25 raw almonds for non-fat quality milk (40 for 1%) (50 for 2%) (60 for full fat) (I like 2/3 cup)
- 40 oz. (5 cups) water, or as needed
- 10 ice cubes (optional)
- 3/4 teaspoon stevia (or sweetener of choice (optional)
- Pinch of salt
- Add almonds to a glass or bowl and cover with double the height of water. Allow almonds to soak for at least 4 hours.
- Rinse several times until water runs clear. You may need to change the container as a thick paste will stick to the bottom of it. Push the almonds out of their skin and discard the skins.
- Add almonds and enough water to go above the almonds by about 1/2-inch to a blender. Puree until creamy.
- Add 10 ice cubes and enough water to make 48 ounces. Puree until blended.
- Add stevia, to taste and blend again.
- Strain the mixture, if desired. If I use for baking a chocolate cake, I do not strain it. However, if I use it for a pound cake, I strain it. I don't even strain it when I use the milk in cereal. I enjoy the additional fiber. However, kids will want it strained.
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