Homemade almond milk is a delicious alternative to dairy milk. It has numerous health benefits too:
- No saturated fat or cholesterol, making it good for those trying not to clog their heart arteries
- It contains good monounsaturated fats which help lower cholesterol
- It is rich in vitamen E which slows the signs of ageing and is brilliant for the skin
- It is a source of Copper, Zinc, Iron, Magnesium, Manganese, Calcium, Phosphorous, Potassium, Selenium
In addition – it is very easy to make. For those of you who have not used almond milk before, before using it, first give the milk jug a shake as it separates when standing. After pouring it into coffee or tea, it also separates after standing so just stir the coffee/tea every now and then before drinking. Use it as a substitute for baking instead of dairy milk.
Play around with how creamy you like your milk. If you are a full cream milk kind of person, use a ratio of 1 almonds: 2 water. If you are more of a low fat milk person, use 1 almonds: 3-4 water. If you are a fat free kind of person, use 1 almonds: 6 cups water. Personally, I use 1 almonds: 2 water for tea and 1 almonds: 4 water for baking and smoothies. I make my almond milk in the blender in a 1:2 ratio and just dilute the milk with water before adding to smoothies or using in baking.
- 1 cup raw almonds (with skin on or off – makes no difference. I buy raw almonds with the skin on because it is cheaper)
- enough water to cover the almonds to soak overnight
- 4 cups water (or your preferred amount)
Soak almonds in water overnight or for at least 4 hours. Drain water and rinse almonds off. Throw almonds along with 4 cups of fresh water into a blender and blend for 2-3 minutes. Pour this liquid through a nut milk bag/ clean stocking into a milk jug. The pulp will stay behind in the bag/stocking and the milk will run through into your milk jug. Squeeze the milk out of the pulp until the pulp is dryish. Store the milk in your fridge for 4-5 days. Some people like to add vanilla, honey, medjool dates or a pinch of salt to their almond milk at this point before briefly blending it again. Personally, I love it just as is.
Don’t think about discarding the almond pulp! Reserve it for later use. If I don’t use it immediately, I freeze it in ziplock bags/tupperware and use it later after letting it thaw overnight in the fridge/ on the counter top. Try this or this almond pulp recipe.