Through twitter and other social networking media outlets, I come across many websites and blogs. Some are good, but some are captivating and great! Lately, I’m on this health kick, or at least I’m trying to be better about eating healthier foods, and I found this website called Nourishing Eats. After searching it a bit, I came across a recipe for almond milk. Now, I love almond milk, think it’s tasty and use it whenever I would use cows milk. Doug does not like almond milk… and that’s putting it mildly. I often buy the unsweetened kind, as the other options have added sugar.
I always have a few pounds of raw almonds on hand for snacks, and the other ingredients were simple: water, honey (I used agave) and vanilla extract, as were the directions. Soaking the almonds took the longest, but for the most part, the recipe was relatively hands off.
- 2 cups of raw Almonds
- 1 tablespoon honey (I used agave)
- 1/2 teaspoon vanilla extract
- Filtered water
- a pinch of sea salt
- Put the 2 cups of almonds in a bowl and fill with enough water to cover the nuts. Let them soak for at least 8 hours. Soaking the almonds makes them more digestible and also helps with the grinding, so they aren’t as hard.
- After they have soaked, drain the almonds and rinse well.
- Put the almonds into a blender with 4 cups of water. Grind until you can only see the bits of skin floating in the liquid, about 2 minutes*
- The recipe I found called for a nut bag, which I didn’t have, and also suggested a sieve fitted with a cheesecloth, which is what I used.
- In batches, I poured the liquid into the cheesecloth, which lined the sieve and let sit for 20 minutes per batch overtop of a large bowl. My sieve was small, so I had to drain in four batches. After the 20 minutes were up, I squeezed the last bits of liquid through the cheesecloth by cinching the top and squeezing through the bottom.
- Pour all of the liquid back into the blender (or you can pour into a glass jar and shake) and add the remaining ingredients. I had 5 cups of almond milk, and like my milk more on the creamy side. If you prefer it less creamy, add more water, until you have 6 cups of almond milk.
Place in the refrigerator and store for a few days. Enjoy!
*I blended my almonds and water in two batches, because my blender wasn’t large enough to accommodate all of the ingredients at one time. I took one cup of the soaked almonds and 2 cups of water, per batch, and blended in two separate batches.
I have to say, that there was something so satisfying about making this recipe. It not only turned out deliciously, but it was easy. Akin to baking homemade bread, I like that I controlled the ingredients that went into the end product, and that there were no preservatives or added processed or artificial sugars. I liked the nostalgic look of the milk in the glass bottles, mainly because I like the idea of the milk man delivering fresh milk everyday…
* As I mentioned in the first paragraph, I did not create this recipe. It was adapted from the website Nourishing Eats.
UPDATE: Another recipe for almond milk:
- 1/2 cup of almonds (soaked for 8-12 hours), rinsed and drained
- 2 cups of water
- 1-3 dates (depending on how sweet you like your almond milk)
- a smidge of vanilla extract
- After soaking the almonds, add them to your blender with the remaining ingredients
- Blend well
- Strain through a cheese cloth lined strainer, on top of a bowl to catch the milk
- Store in a glass jar in the refrigerator