Almond Milk

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For the past year and a half I have avoided most dairy. It has been a wise decision after spending a number of years with an almost daily uncomfortable stomach. It’s amazing how what you may consider normal, someone new to your life may notice might not be. I have felt really good since then- although that isn’t the only thing I’ve eliminated. The biggest one was wheat but we are talking nut milk here so that is a story for another day.

Recently one of my self-chosen sisters, Scott’s sister taught me how to make almond milk. She had explained it to me a few weeks before and I did try to make it. However, I am a visual learner and if I doubted that before, I no longer do. When I made it myself it was thin and pale and not at all appealing. I tried a small sip of it and promptly sacrificed it to the septic system. However, when Tracey demonstrated her two versions of making it (which she does weekly- and then makes yogurt with it!) I was sold. It was creamy and tasted like something that I would happily use for cereal or in my coffee. (and you better bet I will be learning to make yogurt!)

What I was most surprised by is how simple it was. Basically you soak almonds in water in the refrigerator over night, drain them, add fresh water, a few dates if you want, maybe some vanilla, and blend it on a fairly high speed for about 1-2 minutes. Strain it and store it in the fridge!

So- if there were a recipe it would look something like this:

  • Soak 1 cup raw almonds in water overnight.

  • Drain soaking water and put almonds into your blender.

  • Add 3 parts water to your one part almonds- so in this case 3 cups water. This will give you creamy milk which I would compare to 1/2 & 1/2. More water will give you a thinner consistency.

  • Add 2-4 dates if you want. You can also add some vanilla or anything you may want to sweeten it with.

  • Blend on medium-high for 1-1 1/2 minutes until it’s smooth and creamy.

  • Strain in a nut milk bag. I tried it with cheesecloth the first time and it didn’t go well but that doesn’t mean you can’t do it. I just found it really messy and it didn’t strain as much as the nut milk bag did. I ordered a hemp one online that I really like, but mine is heavier than Tracey’s and her’s worked well too. (And if you use that link you can benefit Grow Hope through Amazon Smile so there’s that!)

I don’t know how long it will last in the fridge so I make smaller batches that only last a few days. I have been enjoying it in my coffee at that ratio- I do however find it too thick for my cereal so I would probably do 1:4 or 1:5 to use it in place of milk vs. 1/2 & 1/2.

Kim Taylor