Homemade Almond Milk


Homemade Almond Milk
Homemade Almond Milk
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Homemade Almond Milk

Serves

Really easy to make, and so much better than the stuff bought at the supermarket.


About this recipe

Ever since I saw my good friend Emily make Almond Milk, I thought it was something I should try but it seemed like it would be a faff when you can just grab it from the supermarket (lazy, bad me).

Shop-bought Almond Milk (even unsweetened) has additives and synthetic vitamins/minerals added, so I didn't want to rely on it, but I wanted to reduce my dairy intake.

homemade almond milk, almond milk, paleo almond milk, dairy-free milkWell, I can now confirm it isn't a faff at all, it's really easy and it tastes *SO MUCH* better than shop bought stuff.

If you want to have a go, this is my recipe refined from reading a lot of varying recipes and then a lot of trial and error:

Ingredients

1 cup of almonds (blanched or whole raw – I use whole raw ones)
3-4 cups of water
1.5 tbsp Maple Syrup or Raw Honey (if you want it sweetened)
1 tsp Vanilla Extract (optional)

Method

1. Soak the almonds in a large bowl of water and leave at least overnight or up to 2 days (the longer you soak, the creamier the milk will taste)

2. Strain and rinse the almonds well, then add to your blender. Cover with 1.5 cups of fresh water and blend for 2-3 mins until a smooth paste

3. Add maple syrup/honey and vanilla extract (if using) and remaining water and blend for a further 1-2 minutes. Taste & adjust sweetness if needed

4. The one messy bit – strain the milk through an old (clean!) tea towel – I recommend putting the tea towel in a strainer over a jug, less chance of milk escaping/making a mess! Alternatively, buy/use a cheesecloth or jam strainer.

5. Press down/squeeze on the remaining solids to extract as much milk as possible, then finally gather and squeeze the tea towel so all that's left in it is wet almond meal (you can discard this or dry it out slowly in your oven for 2 hours at 100c, blitz it in food processor and use it instead of almond flour in baking – no waste!)

6. Pour the milk into a covered jar and refrigerate – it will last for a couple of days.

Tips

The 2 questions I get asked the most about making Almond Milk are:

Why soak the almonds?
to ensure you get a really creamy taste,
to make it easier for your body to digest, and it
increases the amount of nutrients and vitamins your body absorbs from the food.
I heard Almonds are bad for you?
Poppycock (excuse the french!). There are lots of articles out there on the benefits of consuming Almonds, including my own.

I'm using the almond milk mainly in (gluten-free) porridge and green smoothies and I ABSOLUTELY LOVE IT. Who's going to give it a try?



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