Over the years almond milk became a great option for those with lactose intolerance or simply seeking a healthier diet. For me who grow up drinking milk straight from the cow with no added ingredients (literally, the guy would come door to door deliver our milk on a donkey!) it is impossible to enjoy a nice glass of milk because I know it tastes nothing like the real thing. That’s because of all the additives, preservatives, hormones, etc… the list goes on and on. That’s not something I want to consume and I strongly recommend that you look into a healthier alternative. Well, if it makes it easy for you, I have done the work! Nut milk is a better and much healthier alternative for you! There is a lot of options out there; from coconut milk, almond milk, soy milk…. to pistachios milk e more! But beware … just because these are a healthier option it doesn’t mean its all good. The food industry is still adding ingredients into those “healthier options” that you don’t want. Become a label reader… yes, one of those! There are a few brands out there that’s totally good (thumbs up!) but for the rest of us who spends 75% of our time in the kitchen because we love it there so much, making your own almond milk (or any other nut derived milk) is the very best option available. So I have done this one to show you and it quickly a weekly thing. I love how it tastes and is so simple to make. Let’s get started!
For this recipe you will need 2 THINGS ONLY!
~ ALMOND AND WATER ~
Vanilla Extract – for a deliciously lightly vanilla taste.
Cacao Powder – for your chocolate flavored milk
Dates – to add sweetness
HERE IS YOUR STEP-BY-STEP GUIDE ON HOW TO MAKE YOUR OWN ALMOND MILK:
SOAK your almonds overnight. Cover and refrigerate it until the next day. I like to let them soak in for at least 24 hours
* 2 cups of almond
DRAIN the water and quickly rinse the almonds. After 24 hours in water the almonds will be a bit softer.
Put the almonds in the blender and add water. I like to add twice as much water than the amount of almonds. Since I had two cups of almond I used four cups of water.
BLEND the almonds and water mixture for about two minutes. You will get this beautiful milky mixture… hmmm, it looks so good 🙂
Use a cheese cloth over a strainer to separate the milk from the almond pulp. Use a spoon to move the pulp around to accelerate this process.
SQUEEZE all the milk out of the cheese cloth. You are done!
POUR into a mason jar, the lid jar will help preserve it fresh longer. I like to keep it for 4-5 days. So make sure you only make enough for a few days.
TRICK: If your kids don’t love almond milk, use it when baking, pancakes, muffins, smoothies, etc.. they won’t know the difference and it is SO much healthier.
WHAT TO DO WITH THE ALMOND PULP LEFT OVER?
I have done several things with the almond pulp and it works great. I have added to my pancake batter. I have baked muffins (my favorite way to use the almond pulp), you can also add to your smoothie, rice and fish!
I hope you enjoyed this recipe. Please feel free to leave your comments and questions below, I will gladly answer them.
~ Ribas with Love
Optional Flavoring: Coconut Almond Milk