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Make your own: Almond Milk by michelle cordeiro, cnp

hamiltonnutritionist

One week into the 20 Day Good Body Feel Reset and I'm feeling gooood. Especially because I've found my sweet cravings have been curbed by Emily's granola recipe and a ginger turmeric almond latte I've been loving lately.

I've embarked on this challenge with my housemate who hates store bought almond milk (and I don't blame her). Although I don't necessarily hate the taste of the store bought stuff, I would always choose homemade almond milk first and foremost! Not only is it quick to make, but the ingredients are MUCH less funky and it tastes so. much. better (housemate approved!!).

SO I PROMISE once you try your first batch you'll never want to go back to the store bought variety. And you shouldn't...there's often thickening agents like carrageenan, added sugar and preservatives in the store bought stuff that you just don't need.

What I find most interressstttinnngg is that I can’t find a brand that lists the percentage of almonds in the beverage. Meaning, to keep costs low there is likely a low amount of almonds actually in your almond milk (I know, WHAT?).

Although you can make this recipe with a strainer, I would definitely recommend investing in a nut milk bag. It just makes the process much faster and more efficient; I find you get more milk out of the almonds with the bag rather than a strainer. PLUS I use my nut milk bag as a reusable bag for bulk items/produce, it's very multifunctional! Alternatively, if you already have reusable produce bags they might just work great as a nut milk bag too. Give it a go!

I also had a teacher once who  said he never actually strains the almonds out of his. So if you're not picky about a grainier milk then that's always an option too. I'm personally far too particular to just leave the almond pulp in there. But you do you!

And I mean, this kind of goes for most things, but I figure if you can make it at home, you may as well make it at home. The recipe is simple:

ALMOND MILK

INGREDIENTS

  • 1 cup of almonds, soaked overnight* in enough water to cover at least 2 inches above almonds
  • 4 cups of water
  • pinch of cinnamon (to taste)
  • pinch of sea salt (to taste)

*If time is an issue you can soak the almonds in boiled water for an hour to soften!

DIRECTIONS

Rinse the soaked almonds until water runs completely clear. Place almonds in blender. Add water and blend on high for 2 minutes.

Pour mixture either into a nut milk bag or strainer, and strain into a bowl until all liquid is released. The nut milk bag requires you to squeeze for a few minutes until you just can't squeeze anymore (BONUS ARM WORKOUT!). You should be left with fairly dry almond pulp.

Pour almond milk into jars (it helps to pour through a funnel, or back into the blender first for minimal spillage) and add the cinnamon and sea salt.

Shake it up before each use. It WILL separate, and this is totally normal!

TIPS AND TRICKS

Want it sweeter? Add a couple dates to the blender with the almonds and water (I find 3-4 dates is enough).

Want it creamier? Use more almonds!

Want it more economical? Use less almonds!

The almond milk can last about a week in the fridge before going sour.

Full disclosure, I once made a smoothie with soured almond milk (it was an accident!!) and maybe, sort of, really liked the taste...but I do smell check it now to make sure it hasn't gone off I SWEAR.

PS. I still haven't found the best way to use the leftover almond pulp, and it often just sits in my fridge forgotten until I find it weeks later. So any suggestions PLEASE send them my way!