Wednesday, March 9, 2011

Homemade Almond Milk


Almond milk is my favorite kind of milk!  Not only is it the healthiest (in my opinion) but it tastes the best.  It is loaded with protein, calcium, and vitamin E.  Almond milk typically has more calcium and is lower in calories than mammals milk too.  Take that USDA! 

There are so many ways to make almond milk.  You can make different flavors such as, original, unsweetened, vanilla, chocolate, cinnamon and more!  You can also make a cooked, uncooked or raw milk, it's all up to you!  

My favorite:
Vanilla Cinnamon Almond Milk.  
I'll take you through the process step by step.

1 1/2 C Raw Almonds
4 C Water
1 1/2 tsp. Pure Maple Syrup
1 tsp. Vanilla Extract
Pinch of Cinnamon


Making almond milk is actually a two day process, so if you are craving it, start making it right away.  First you need to blanch the almonds.  This isn't a mandatory step, but I like mine this way.  Blanching is the process of cooking the almonds to remove the skin.  If you are making a raw almond milk, then you would want to skip this step.

Blanching

Boil a small pot of water, just enough water to cover the almonds.  Once your water is boiling, add your almonds and let them boil for 1 minute.  Remove your almonds from the boiling water and let them sit in a bowl of cold water for a couple of minutes.  Then move the almonds to a fresh bowl of cold water and let them sit for another minute or two.

Now you can easily peel the skin from your almonds.  



Once you have peeled the skin from your almonds, move them back to a bowl and cover them with water.  Let them sit over night, or for at least 8+ hours. 

Now that your almonds have soaked over night, you are ready to make your milk.  Add your almonds, vanilla, and 1/2 of your water (2 cups) to a blender.  Blend your mixture thoroughly.

Using a very fine strainer, clean cloth, paper towel or nut milk bag, pour your milk mixture though your strainer of choice and into a separate container.  

Put your remaining pulp or left over almond bits back into the blender and add your remaining 2 cups of water.  Blend again for another minute or so and then repeat the straining process.  (save your pulp, read below)

Once you have strained the pulp from your milk you can simmer the milk on the stove.  I added a pinch of cinnamon for a little more flavor at this point.  When your milk is done simmering, take it off of the heat and let it sit until it is cool.  Once it has cooled, strain it one last time.  

Pour your milk into an air tight container and store in the fridge.  Your almond milk should keep for 5 days.

Like I said, there are many ways to make almond milk.  
Here are a few different things you could try:

- Double the vanilla for a stronger vanilla flavor.
- Substitute maple syrup for agave or vegan sugar.
- Leave the skin on the almonds for more fiber, nutrients and a stronger almond taste.
- Add your favorite extracts or spices: cinnamon, nutmeg, ginger, lavender, rose water, chocolate, mint.
- Make it raw!  Be sure to use raw almonds, raw extracts, raw sweetener, don't blanch, and don't cook.

Be creative!

Don't forget to save your pulp!  Spread it evenly on a baking sheet and let it dry out.  Then you can add it to baked good, smoothies, granola, oatmeal and more.  Yum!

Seen In:
P.E.T.A - Vegetarian Living
The Weekender 
This Dish is Veg

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10 comments:

SteveSwann said...

Wow that's a lot of work but I bet it's sooooooooo good for you. BTW you have beautiful hands and the pictures are really nicely done. :D

*~*Laura*~* said...

yay! i have been wanting to make my own almond milk for awhile now! I am allergic to soy milk and I go through a TON of almond milk.. I use it for cooking, in my cereal, and to make the best lattes ever! I cant wait to make it and your post is just the push I needed to get on it! Thanks!

Kaycee said...

@Steve It's not as much work as it seems once you start doing it. If you want to make it a bit easier, skip the blanching process. And thank you very much, thanks for reading!

@Laura I'm glad I could give you the push you needed! It's so delicious and so much better than soy anyway! Let me know how it turns out :)

jb said...

I am excited to try making my own almond milk. I agree with you that it is the best!

I did laugh out loud when I read 'nut bag.' I can't wait to go into a store and ask for that! Maybe I should just look for a very fine strainer instead!

Jennifer B.

Kaycee said...

Ha ha! I know I laugh every time I hear it. I have been avoiding going to buy one for that very reason. I used a fine strainer and then for the last strain I just ran it through a paper towel and it worked fine :)

So much better than store bought almond milk!

myveganstory said...

Hey I'm Megan! I just found your blog and I'm loving it. :)
I really enjoy making my own almond milk, it tastes so much better than buying it.

Eve said...

Does homemade almond milk have more protein than store bought? I have TJ unsweetened vanilla in my fridge right now and there is only 1g of protein per cup. I love the taste and would definitely make my own if it means more protein.

carascravings said...

This is great!
I have yet to attempt this on my own, but it seems quite simple. I am lacking a blender at the moment, as I am traveling, but will have to try this when I am at home. Thanks again.

amy@healthyhungryhappy.com said...

wow that's so awesome! i never thought about making my own. i got some leftover almonds...might have to do make me some almond milk!

Antropia Luna said...

Almond milk is also a richly nourishing moisturizer when applied applied to skin. It is abundant in essential antioxidants for overall improved health.