Almond (Milk) Joy

Hello my lovelies! Hope all is well and wonderful in your world.
I promised a post to show how easy it is to make your own almond milk (or any other nut milk for that matter), so here it is. It's healthier than store brought, and you can tailor it to taste however you desire. Check out my previous post on the dangers of carrageenan, which is added to many store bought dairy and non-dairy products as a thickener.
Some people choose to substitute nut milks because of lactose or casein intolerances and can't drink cow's milk. Almonds, cashews, pistachio, and hazelnuts are a few of the nuts used. Others do it for health reasons-compared to cow's milk, nut milks contain a wider variety of of vitamins and antioxidants such as vitamin E. They are also a good source of calcium, zinc, iron, and magnesium. Nut milks are also free of saturated fat, cholesterol, gluten, and casein. All of this at only about 40 calories per 8 ounce serving! Still others (like me) have dietary preferences like a vegan lifestyle, or dietary restrictions that lead them to enjoy nondairy milks. Just remember that if you have a tree nut allergy, you should avoid almond and other nut milks because they could cause a severe and dangerous allergic reaction!
So let's see how to get this good stuff made! As you can tell, almond milk is my favorite, but feel free to sub your own fave.

Step One

I soaked 1 cup of raw almonds in enough water to cover them, about 2 cups purified water, overnight. 

The next morning, to get the skin off of the almonds, I blanched them. Dip in boiling water for about 30 seconds only, then pop off the skins easily.

Step Two

Next, place almonds in blender and add purified water. The rule of thumb is a four to one ratio of water to nuts. In this case, I used 1 cup almonds and 4 cups water. You can use more or less water depending on your desired consistency when done. 

Here, you can add spices and sweetener if you'd like. For instance, vanilla extract or vanilla bean, and/or cinnamon. 1 tbsp raw honey, maple syrup, or 3-4 pitted dates can be added to blender to sweeten. If using vanilla bean, scrape the bean out of the pod and place in blender. Let sit in fridge for an hour or so in order for the flavor to infuse, then blend all ingredients for a few minutes until well blended.

Step Three

Secure cheesecloth or nut milk bag over glass container or BPA free plastic container. Do not use a regular strainer, as the holes are typically too large and parts of the almond bits may pass through. You can try a fine mesh strainer if you have one. Pour almond milk slowly, periodically stopping to squeeze the milk through the cheesecloth. This part takes about 4-5 minutes. Be patient =)

You can use the almond paste left in the cheesecloth or bag for recipes. Or spread out in baking tray, dehydrate for a few hours and place in food processor to make almond flour!

Step Four

Enjoy! You can use in smoothies, baking, cooking, on cereals, or just drink it. Store in fridge for up to 3-4 days for maximum nutritional value.

See? How easy was that? Try it and let me know how yours turned out.

Until next time,

Love & Happiness,

Nikki