Many people like almond milk as an alternative to cows milk if they are vegan or lactose intolerant. Or just simply like it. For whatever reason one may choose to drink almond milk, I highly recommend trying at least once to make your own instead of only purchasing it at the store. The reason is; homemade almond milk will be raw and fresh. It will be higher in nutrients than pasteurized almond milk (because heat destroys nutrients) and, I guarantee, taste better.
Here’s the recipe. Go ahead. Give it a whirl!
Homemade Almond Milk
- 1 cup of raw almonds
- 2 cups of water (add more for more diluted milk)
- Preferred sweetener (optional)
- Place almonds in a bowl or container and cover with water. Let the almonds soak for at least 4 hours and preferably overnight. This will sort of loosen the nutrients and make them more extractable from the almond fiber and easier for the blender to transform into milk.
- Strain the almonds from the water and rinse.
- Place rinsed almonds in a blender with the 2 cups (or more) of water. Blend thoroughly.
- Strain the milk from the almond pulp through a fine-mesh strainer. Sweeten the milk as desired. Enjoy. It will keep for about four days in the refrigerator.
Tip: Don’t discard the almond pulp. Freeze or refrigerate for the future addition to a smoothie, add it to your bath for a moisturizing and nutrient-rich soak (my husband thinks I’m crazy when I do this but our skin absorbs like a sponge, and it benefits from nutrients any way it can get it), or compost.
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