Freshly Squeezed Almond Milk

almond milk

From a young age I couldn’t digest milk very well, therefore I tried to avoid it as much as possible. I then started substituting it with soy milk and soon found out that most soy products are genetically modified, have a lot of artificial sweeteners and preservatives added to them. I then became familiar with almond, rice and hemp milk and started buying those instead.

A couple years ago I had some friends over for brunch and was testing out some packaged hemp milk for the first time, as were most of my guests we started talking about crazy it is that hemp seeds, almonds or rice are made into something that resembles milk. My friend Tana explained that it’s actually really easy to make it at home, and so that evening I went in search of recipes and was shocked at just how easy it really was! Better yet it’s much healthier than what you find in the shop because it doesn’t have preservatives or any other nasty ingredients added to it, and you can make whatever flavour you like.

I normally add a bit of vanilla powder, in the photo above I decided to add cacao & lucuma powder to one and vanilla & maple syrup to the other, they both turned out really good!

If you have a nut allergy just substitute the almonds with cooked brown rice or shelled hemp seeds.

Ingredients (make about 1 litre)

1 cup raw almonds
1 litre water (about 4 cups)

Additonal ingredients
cacao powder (1-2 tablespoons per litre)
lucuma powder (1-2 tablespoon per litre)
vanilla powder (approx. 1/4 teaspoon per litre)
honey/maple syrup (1 – 2 tablespoons per litre)
rose water (1 tablespoon per litre)

Equipment 
Nut milk bag (I have this one, its easy to clean and I’ve used it plenty of times over the past 4 years and it’s only just stared to fall apart) OR a fine cheesecloth
High speed blender
Medium sized bowl
1 litre glass jar/ bottle with lid

Method

Cover and soak the almonds in a bowl of water overnight or for at least 6 hours.
Once soaked, drain and thoroughly rinse the almonds.
Place in a blender with 1 litre filtered water and blend for about 2-3 minutes, you want the almonds to be as fine as possible.
Place the nut milk bag or cheesecloth over a bowl and carefully pour the almond milk over the cloth, making sure it is secure.
Then hold the sides of the nut milk bag/cheesecloth and twist the top closed, then press and squeeze the pulp with your hands trying to get as much of the almond milk out as possible. (I like to save the almond pulp to make almond flour or amazeballs out of it)
If you’re adding any of the optional ingredients, rinse out the blender, pour the milk back in, add the ingredients and pulse for 10-15 seconds. Then pour into the jar or bottle,  and place in the fridge to chill.

Enjoy!

*This will stay good for about 2-3 days.

**The milk may separate but just give it a good shake and it will go back to normal.

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