Oh my word. We had to do an assignment for one of our modules at NTA where we have to make something new-to-us. Anything goes as long as it’s in the fashion of whole nutritious foods. I’ve heard so many times about homemade nut milks and it has intrigued me for a couple years actually. I never attempted it because, even though I’ve always heard how simple it is, it still intimidated me. So I figured now that we have our new blender and I have an assignment to complete, I figured this is the perfect time! I’ve been drinking Silk Unsweetened Original Almond Milk for years. I stuck with this brand mainly because they avoid carrageenan. It’s been good to me, particularly in smoothies, but I was really excited to branch out and make my own!
I followed this recipe, except I skipped the date, and added 1/2 tsp vanilla extract at the end.
I started with one cup of these raw almonds from Trader Joe’s.
Soaked them in 4 cups of filtered water for about 11 hours, with 1/8 tsp sea salt.
After the soaking time, I drained and rinsed the almonds. Then I added them to the blender with a new 4 cups of filtered water. I blended on high speed for about 2 minutes and ended up with this.
This next part is the part where I’m guessing there is a more efficient way, like maybe a nut milk bag, but for my first time, this worked totally fine. I used a basic cheesecloth and double layered it. I poured the milk through the cheesecloth a little at a time, straining through the pulp.
Once all the milk was strained, I added just a 1/2 tsp of vanilla extract and mixed it up. Y’all….THIS is almond milk. That stuff in the store is a lie. Homemade Almond milk is gloriously creamy and tastes SO clean, like, well…almonds. I am not one to be wasteful when it comes to healthy foods, so I saved the almond pulp. I’ve seen a couple recipes for cookies using this pulp that I may try.
For my first indulgence, I made some warm spiced almond milk. I love the idea of this warm drink before bed. I’ve even tried it several times with my Silk almond milk and sadly I was disappointed each time. Not this time! This was so delicious and perfectly spiced. (This recipe originally came from Simple Green Smoothies. I omitted the almond butter only because I didn’t have it.)
1 cup homemade almond milk
1/4 tsp cinnamon
A pinch of ginger
A pinch of cayenne pepper
2 tsp pure maple syrup
This, friends, is what perfection tastes like.
This is absolutely something I will make again and again. Now that I’ve finally made it, I can definitely see what everyone was raving about with the difference in taste and ease of the process. It’s obviously not a quick process when you factor in the soaking time but once that’s done, it really is fairly quick. If you haven’t made your own milk yet, I urge you to try it! I wish I had done it sooner!
In good health,