When I tell people I make my own almond milk, I immediately get asked – Why? Are you lactose intolerant? Can’t drink cows milk? or Are you on some strange diet?
The honest truth is, I like the taste and believe ‘everything in moderation’ is key to a happy, healthy life. And because my dairy intake can be high at times (I love milk, Greek yogurt and cottage cheese) I try and balance my dairy intake with almond milk.
So, why make almond milk over buying it? Simple! Homemade almond milk is so easy to make, tastes so good and has no added nasties.
What do you need?
- 240g Raw Almonds
- 1L water
- Muslin cloth/Cheese bag
1. Soak your almonds overnight in the fridge or blanch them with boiling water for 30 minutes. I blanch mine and remove the skin so that the almond meal (byproduct at the end) is beautifully white and can be used as a flour substitute in baking later.
2. Wash and pop the almonds into your blender and add 1 Litre of water – depending on your blender size you may want to do half at a time.
3. Blend the ingredients on high, then pour the content into your muslin lined bowl or cheese bag and drain. If you’re using cloth, fold/double up the cloth to ensure it doesn’t stretch and allow small traces of almond to past through.
4. Slowly gather the sides of the cloth/bag and squeeze. The liquid strained into the bowl is almond milk and the stuff left in the cloth is almond meal.
5. Store your almond milk in small jars or a bottle and keep refrigerated. Your 240g of almonds, yields approximately 1 Litre of milk.
6. If you’re like me and use almond meal frequently… pop the wet almond meal onto a baking tray and bake on low at 130C until the almond meal is dry.
Some of my fave almond milk smoothies include: 1. Strawberries, vanilla protein powder and almond milk. 2. Dates, strawberries, a splash of coconut water and almond milk 3. Nut butter, cocoa, stevia and almond milk. 4. Dates, cocoa and almond milk 5. Coffee, vanilla protein powder and almond milk.