Wednesday, April 3, 2013

Homemade Almond Milk

I remember the joke as a kid when people would ask you to say "silk" a bunch of times and then ask you "What do cows drink?" Of course I would answer "MILK!!"....wrong....cows drink water.... I haven't drunk cow's milk since..... okay that is not true.

However, this year I have fallen in love with almond milk.


I was once convinced that Trader Joe's had the cheapest almond milk until I realized the cheapest was actually hidden in my cupboard.


Although, this is only true if you don't buy your almonds at the grocery store.  Places like Costco and Target have raw almonds for sale at a much more reasonable price.  


Homemade almond milk is a little grainier than its store bought counterpart.  However, I found that I actually prefer the graininess.  Maybe it is because I know the milk is homemade, fresh, and natural.  Or maybe it is because I am one of those people who has always secretly longed for grainy milk.  


No matter why I like it, I really love the flavor, the texture, and the wholesomeness of this almond milk.


Save the almond pieces! Trust me.  They are great in smoothies and you feel great because you are not only getting the health benefits of almonds but you aren't wasting anything.


Personally, I don't make enough smoothies in a week to keep the ground almonds in my fridge so I freeze them and take out chunks of it for smoothie time.


This will keep up to 5 days and trust me, no longer than that. But you won't even have to leave it in your fridge that long because it is that good.   

Try it and fall in love with it as much as I have.

- Carissa


Almond Milk
1 cup Raw Almonds
4 cups Water (plus extra for soaking)
1 teaspoon Vanilla Extract (optional)
1 tablespoon Sugar (optional, to your taste) 

Soak almonds covered in water for 6 hours.  Drain the almonds, and put into a blender with the 4 cups of water.  Blend until you see a foam on top and the almonds are in small grains.  Strain the almond mixture through a fine mesh strainer pushing the liquid through with a spatula.  Scoop the leftover almond bits into a tupperware to save for putting in smoothies.  
Rinse your strainer and restrain the milk this time without pushing it through with the spatula.  Stir in vanilla extract and sugar if you please. Keep sealed in your fridge up to 5 days. 

Other awesome flavor enhancers (to taste):
Cocoa Powder
Honey
Cinnamon
Your favorite extract flavor

1 comments:

sarahstaebler said... Best Blogger Tips

Interesting! I just tried almond milk for the first time this year, but of course it's a bit more expensive than regular milk. But I think I'm relatively lactose intolerant, and I've been toying with the idea of phasing out milk products. Just hard to imagine giving up cheese...so that's what's stopped me so far.

I'd heard you can make it at home and wondered how it would compare to the store-bought stuff. This doesn't look so hard at all! And saving the almond chunks for smoothies or something sounds great!

Perhaps I'll try it!

Post a Comment

There was an error in this gadget