No one in our family does well with milk…we all have varying degrees of intolleranct towards this deliciously creamy staple to the SAD (Standard American Diet). We have found a few alternatives, but almond milk seems to be the family favourite for every day use. Due to my additional sensitivities to preservatives and additives in processed foods, I’ve struggled to find economical alternatives to milk AND non-dairy milk alternatives (like SILK, etc.) that will not make me sick! My solution until now has been coconut milk but it has become difficult to find on store shelves and costs up to $2.50 per can (2 cups), not to mention the fact that most brands contain additives.
I’ve read of people making their own almond milk but often dismissed it as time consuming, laborious and messy. I’m sure you don’t think this way, but as I skimmed various blog posts, newspaper articles and discussions about the idea of making your own almond milk I thought “That’s great for you, but I don’t have time to add anything else to my life!” (My mind begins to create a list…) WHEN DO I HAVE TIME TO MAKE ALMOND MILK?
Well, I recently decided to conquer my time restraints and give home-made almond milk a try! It was amazingly easy and very satisfying! Oh, the answer to the question above is… I have time to make almond milk WHILE DOING EVERYTHING ELSE!! Making almond milk can take all day if I need it too…or it can take a few minutes of uninterrupted time if I happen to have it! It is probably the most flexible thing in my life. How could I have lived without it? I am not exactly sure. Now I wish I had not procrastinated so much… it tastes so much better than anything I’ve purchased in stores and it is super easy to make up! I can even make it when we travel since I bring my Bullet Blender along anyway. I just bring is a cup of almonds, and a jar to store it in!
Gather: almonds, sea salt, vanilla, water, blender, strainer or nut milk bag.
Soak 1 cup Almonds in water, add a dash of sea salt, for at least 6 hours or overnight.
In the morning, drain and rinse the almonds. Place them into your mixer with 4-5 cups fresh water.
Blend until it looks like there are no large pieces of almonds floating around.
Strain your fresh almond milk through a nut milk bag into a pitcher or large jar.
Allow to drain or press the milk through the bag with your hands if you are still waiting for your morning cappuccino like me!
Empty the remaining almond meal from the nut milk bag and dry it in the sun, over the wood stove or in a dehydrator (for future baking)
Pour yourself a fresh cup of coffee…
Did I mention how EASY it is to make your own Almond Milk?
Home-made Almond Milk
1 cup almonds, soaked
pinch of sea salt
4-5 cups water
1/2 tsp vanilla powder (optional)
2 tsp honey (or other preferred sweetener – optional)
1. Soak 1 cup almonds with a pinch of sea salt in water for 6 hours or overnight.
2. After 6 hours, drain the water and wash the almonds.
3. Place almonds and 4-5 cups water in your blender (I use a Vitamix). Home-made almond milk is very creamy compared to store bought almond milk, adjust the amount of water to desired tastes.
4. Blend until almonds appear to be very fine. I usually blend for about 2 minutes.
5. I have a sprouting bag from Sproutman that I use to strain my almond milk. You can also find various Nut-Milk bags on-line, but if you are even a little bit handy you could just sew up a few bags from hemp or organic cotton in short order. I drape the bag over my pitcher and pour in my almond milk to strain. When it stops dripping (or I get impatient) I squeeze as much almond milk from the bag as I can.
6. Return the almond milk to your blender and add vanilla and honey. Blend and adjust flavours as desired. Store Almond Milk in the refrigerator and serve chilled.
Note: I usually take the almond meal from the bag and place it in a ziploc bag and freeze it for use in recipes instead of almond flour. You could also dehydrate it if you like.
I hope you enjoy this recipe as much as I have!
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