How to make almond milk! it’s so easy, delicious, and comparatively cheap!
Almond milk is a great for smoothies or putting over your oatmeal in the morning!
Making your own almond milk is much stronger in flavor and you have more control of the ingredients that you put in it! **
You will need the following equipment:
– a blender
– a wire mesh strainer or colander
– a fine mesh bag (made for nut milks), cheese cloth, or even a flour sack dish towel.
– a mixing bowl or large (4cup) measuring cup
There are only 2 (mandatory) ingredients:
-1 cup raw organic almonds
-4 cups filtered water (use less water if you would like the milk more creamy).
Here are the optional ingredients:
-Salt. A pinch will help to bring out flavors.
-Pitted dates, honey, agave nectar, stevia to sweeten to your preference.
-Vanilla and/or cinnamon can be added to give it a little flavor boost.
Directions:
- Soak almonds in water. Fill at least 1 inch above the almonds. Let stand overnight or up to 48 hours. Typically the longer the soak, the creamier the milk.
- Rinse almonds in a wire mesh strainer or colander.
- Pour almonds into blender.
- Pour the 4c of cold, filtered water into the blender.
- Optional: add a pinch of salt and/or any of the above optional ingredients.
- Cover and blend until smooth and frothy. About 1.5-2 minutes.
- Store in a jar or container with a lid.
- KEEPS FRESH FOR 3-5 DAYS.
Fine mesh bag found here
Stay tuned: Recipes using almond meal!
Disclaimer**:
Making your own almond milk does not provide the same amount of calcium as the fortified store brands. If you are looking for comparable nutrients found in store-bought almond milk, we recommend that you have an adequate daily amount of the foods listed below or stick with the unsweetened, organic, non GMO store brands of almond milk.
Calcium can be found in the following sources:
-Whole Almonds
-Tofu
-Chia seeds
-Collard greens
-Kale
-Spinach
-Bok choy
-Figs
-White beans
-Black-eyed peas
-Green peas
-Oranges
-Canned salmon
-Dairy products: Low-fat milk, greek low fat yogurt.
ENJOY!
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