Today I want to share a super tasty, healthy, totally vegan and easy DIY with you! It's delicious and nutritious, creamy almond milk. I know there are probably a bunch of recipes out there, but I found that this one really makes a great almond milk and is super easy for a busy schedule.
Why Almond milk?
I realized many years ago that cows milk really did not agree with me, and I digress some very creamy cheeses are pretty vengeful spirits in my tummy. As hard as I would try to avoid them, growing up in the Midwest, it was pretty difficult, milk is nearly in everything, much like sugars or corn syrups.
So I started to drink soy milk and avoid the creamy stuff (except on special occasions, which is still true to this day...I call it going on cheese bender ) but with all the pesticides and GMO soybeans out there I gave it up and switched to almond. With buying a store bought nut milk, you get added chemicals and preservatives, sweeteners, etc. Just filler ingredients you don't need. So, with a lot of personal soul searching of the food industry, I felt I could do better. A good friend to the Mr. and kindred spirit, shared her almond milk recipe with us, and to this day I am so thankful she did! Reading the uncomplicated instructions and some confidence in the kitchen (aka our mighty Ninja blender) I felt I could give it a whirl, so to speak! (Thanks Cat!)
The following recipe is pretty much hers with a variation on flavors and process that just works a little better for my time, aka my energy set!
1 1/2 cup raw almonds
Soak 8-12 hours
**(Short of time? Just can't wait that long? Bring saucepan of water to a boil, turn water off, add almonds and soak up to 1.5 hrs, this is a QUICK SOAK method that works best for me)
After your time is up, for either soaking method you choose, dump out that water. (Feel free to water your plants with it, conserve and reuse!)
Peel almonds (gently sqeeze almond, skin should slide right off!)
Add 3.5 cups of fresh water, to a high speed blender or food processor. (Blenders do work best, as they get the nut to a fine powder)
Optional: add 1 tbls vanilla or almond extract ( I use almond and just a tiny splash)
Blend on high for about 2-3 min
Season with a bit of cinnamon and pinch of salt.
Should last up to 5 days. 1 1/2 cup of almonds makes ~1 1/2 quarts of milk.
Of course if you think you will go through this quite quickly, I might recommend just doubling the recipe for your needs.
I had friend recently ask, would I consider it economical to make, and to that I would say for sure, but if you have a family and drink a lot of “milk” I might have to say no to that. Almonds are expensive, time is precious, so it would be worth a test. Almonds can be purchased raw and in bulk at Amazon, or your local grocer who has the scoop your own nuts..etc option. Hope you enjoy and do ask if you have questions or want to leave feedback!
Missed our last blog post where we talk about bitters and have great recipe tips to make your next cocktail party a smash? Don't worry! We've got you covered! Just click below, Bitters and Your Taste Buds, Best Buds! Enjoy!